IRON AND ZINC-COMPOUNDS IN THE MUSCLE MEATS OF BEEF, LAMB, PORK AND CHICKEN

被引：79

作者：

HAZELL, T

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740331017

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

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页码：1049 / 1056

页数：8

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