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The effect of heating chicken muscle on formation of bioavailable froms [i.e. forms] of iron

Thesis (M.S.E.C.E.)--University of Massachusetts Amherst, 2008. / Includes bibliographical references (p. 122-126).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/245081609
Date January 2008
CreatorsKarava, Nilesh B.,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to this title

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