Open AccessChanges in heme iron content in beef during wet heating. Consequences for human nutrition
Author(s) -
Valérie Scislowski,
Gilles Gandemer,
Alain Kondjoyan
Publication year - 2011
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - heme , content (measure theory) , chemistry , environmental science , food science , biochemistry , mathematics , enzyme , mathematical analysis