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

Scislowski, Valérie | Gandemer, Gilles | Kondjoyan, Alain


Información bibliográfica
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
Editorial
Semico NV
Otras materias
Food and nutrition; Alimentation et nutrition; Fer héminique
Idioma
Inglés
Tipo
Proceeding_paper

2016-10-15
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