Effect of processing on iron bioavailability of extruded bovine lung (1997)
Source: Food Chemistry. Unidades: FSP, FCF
Subjects: TECNOLOGIA DE ALIMENTOS, PULMÃO
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ABNT
AREAS, José Alfredo Gomes e PINTO, T A e COLLI, Célia. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, v. 60, n. 4, p. 459-463, 1997Tradução . . Acesso em: 31 out. 2024.APA
Areas, J. A. G., Pinto, T. A., & Colli, C. (1997). Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, 60( 4), 459-463.NLM
Areas JAG, Pinto TA, Colli C. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 out. 31 ]Vancouver
Areas JAG, Pinto TA, Colli C. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 out. 31 ]
