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Journal article

Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose

In Meat Science 2007, Volume 76, pp. 29-37
From

Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark1

Department of Systems Biology, Technical University of Denmark2

Language: English
Year: 2007
Pages: 29-37
ISSN: 18734138 and 03091740
Types: Journal article
DOI: 10.1016/m.meatsci.2006.10.008

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