cooking chicken breast reduces dialyzable iron resulting from digestion of muscle proteins
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2014
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| Reference Key |
gokhale2014internationalcooking
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|---|---|
| Authors | ;Aditya S. Gokhale;Raymond R. Mahoney |
| Journal | journal of food engineering |
| Year | 2014 |
| DOI |
10.1155/2014/345751
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