Lean meat (beef, pork, veal and chicken) as a source of trace elements and vitamins (iron, zinc, thiamin, riboflavin and [alpha]-tocopherol) in Switzerland, and efficacy of feeding supplemental vitamin E and C
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- Eidgenössische Technische Hochschule Zürich - Contributor
Publication
1996 - , Switzerland
Language
English
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Identifiers
- OCLC Control Number74898021
- Open LibraryOL49994602M
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