About this Agricultural and Biological Sciences article
Effect of Cooking on Selenium Content of Foods by Higgs, Darla J.; Morris, Virginia C.; Levander, Orville A. 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
- Higgs, Darla J.; Morris, Virginia C.; Levander, Orville A.
- Publisher
- American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)
- Published
- 1972
- Field
- Agricultural and Biological Sciences (Life Sciences)