Browsing Food Science Institute by Subject "Iron"

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Browsing Food Science Institute by Subject "Iron"

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  • Kropf, Donald H.; Mackintosh, D.L.; Hall, J.L.; Harrison, D.L.; Hunsader, M.; Ahlschwede, G.A. (Kansas Agricultural Experiment Station, 2011-05-06)
    Muscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle ...

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