cooking chicken breast reduces dialyzable iron resulting from digestion of muscle proteins

;Aditya S. Gokhale;Raymond R. Mahoney

journal of food engineering 2014 Vol. 2014 pp. -

164

gokhale2014internationalcooking

nutrition foods and food supplyfood processing and manufacture

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188678

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10.1155/2014/345751

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Scimatic Chain (ID: 481)

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