Iron absorption from meat and meat products: Part I—Theoretical foundations for estimating available iron
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 25 (3) , 221-226
- https://doi.org/10.1016/0309-1740(89)90074-0
Abstract
No abstract availableKeywords
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