Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

Title
Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods
Authors
Keywords
-
Journal
TheScientificWorldJOURNAL
Volume 2013, Issue -, Pages 1-5
Publisher
Hindawi Limited
Online
2013-05-09
DOI
10.1155/2013/374030

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