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The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

Gille Gandemer1, Valérie Scislowski2, Stéphane Portanguen3, Alain Kondjoyan3*
URI: ${sadil.baseUrl}/handle/123456789/2282
Date: 2020

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