AGRIS - International System for Agricultural Science and Technology

Changes in heme iron content in beef during wet heating. Consequences for human nutrition

Scislowski, Valérie | Gandemer, Gilles | Kondjoyan, Alain


Bibliographic information
57èmes International Congress of Meat Science and Technology (ICOMST). 2011; 57. International Congress of Meat Science and Technology (ICOMST), Ghent, BEL, 2011-08-12-2011-08-17, 125
Publisher
Semico NV
Other Subjects
Food and nutrition; Alimentation et nutrition; Fer héminique
Language
English
Type
Proceeding_paper

2016-10-15
AGRIS AP