Effect of processing on iron bioavailability of extruded bovine lung (1997)
Source: Food Chemistry. Unidades: FCF, FSP
Assunto: ALIMENTOS
ABNT
PINTO, T A e COLLI, Celia e AREAS, José Alfredo Gomes. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, v. 60, n. 4, p. 459-463, 1997Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00063-0. Acesso em: 18 out. 2024.APA
Pinto, T. A., Colli, C., & Areas, J. A. G. (1997). Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, 60( 4), 459-463. doi:10.1016/s0308-8146(97)00063-0NLM
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0Vancouver
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0