Article citationsMore>>

C. E. Carpenter and E. Clark, “Evaluation of Methods Used in Meat Iron Analysis and Iron Content of Raw and Cooked Meats,” Journal of Agricultural Food Chemistry, Vol. 43, No. 7, 1995, pp. 1824-1827. doi:10.1021/jf00055a014

has been cited by the following article:

Contact us
Follow SCIRP
Twitter Facebook Linkedin Weibo
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.