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In Vitro Estimation of Iron Availability from Meals and Beef: Effect of Processing and Fortification

✍ Scribed by GINEVRA LOMBARDI-BOCCIA; EMILIA CARNOVALE

Book ID: 108814063
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 419 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb05130.x

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