"Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level"
written by Amanda J. Cross, James M. Harnly, Leah M. Ferrucci, Adam Risch, Susan T. Mayne, Rashmi Sinha,
published by Food and Nutrition Sciences, Vol.3 No.7, 2012
has been cited by the following article(s):
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