Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose

A.D. Sørensen, H. Sørensen, Ib Søndergaard, Klaus Bukhave

Research output: Contribution to journal › Journal article › Research › peer-review

Access to Document

@article{fbbaf2236fce43f0bdc0dad814600084,

title = "Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose",

author = "A.D. S{\o}rensen and H. S{\o}rensen and Ib S{\o}ndergaard and Klaus Bukhave",

year = "2007",

doi = "10.1016/m.meatsci.2006.10.008",

language = "English",

volume = "76",

pages = "29--37",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose

AU - Sørensen, A.D.

AU - Sørensen, H.

AU - Søndergaard, Ib

AU - Bukhave, Klaus

PY - 2007

Y1 - 2007

U2 - 10.1016/m.meatsci.2006.10.008

DO - 10.1016/m.meatsci.2006.10.008

M3 - Journal article

SN - 0309-1740

VL - 76

SP - 29

EP - 37

JO - Meat Science

JF - Meat Science

ER -