Zinc content of selected retail cuts of beef and pork.

被引：0

作者：

Kennedy, WR ^{[1
]}

Czajka-Narins, DM ^{[1
]}

Imrhan, V ^{[1
]}

Radcliffe, JD ^{[1
]}

机构：

[1] Texas Womans Univ, Dept Nutr & Food Sci, Denton, TX 76204 USA

来源：

FASEB JOURNAL | 1999年 / 13卷 / 05期

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：A887 / A887

页数：1

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