The Effects of Heating and Chemical Treatment on the Haem and Non-Heme Iron Content of Heat-Induced Porcin Blood Curd
Resource
Journal of Science Food Agric., v.65 p.209-231
Journal
Journal of Science Food Agric.
Journal Volume
v.65 p.209-231
Pages
-
Date Issued
1994
Date
1994
Author(s)
Lin, Chin-Wen
Type
journal article