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About this Agricultural and Biological Sciences article
Cooking Temperature Effects on the Forms of Iron and Levels of Several Other Compounds in Beef Semitendinosus Muscle by R.W Purchas; S.M Rutherfurd; P.D Pearce; R Vather; B.H.P Wilkinson is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- R.W Purchas; S.M Rutherfurd; P.D Pearce; R Vather; B.H.P Wilkinson
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0309-1740)
- Published
- 2004
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)