Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. [electronic resource]

By: Contributor(s): Producer: 20171109Description: 75-83 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 240
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Publication Type: Journal Article

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