Subject: Nutrition. Foods and food supply | TX341-641 | TP368-456 | Research Article | Article Subject | Food processing and manufacture
mesheuropmc: food and beverages | otorhinolaryngologic diseases | technology, industry, and agriculture
The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked... View more
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