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Evaluation of Methods Used in Meat Iron Analysis and Iron Content of Raw and Cooked Meats

✍ Scribed by Carpenter, Charles E.; Clark, Eli

Book ID: 120454784
Publisher: American Chemical Society
Year: 1995
Tongue: English
Weight: 536 KB
Volume: 43
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00055a014

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