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Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage |
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| Authors: | R. W. Purchas ,D. C. Simcock,T. W. Knight,& B. H. P. Wilkinson |
| Affiliation: | Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand;Grasslands Division, AgResearch, Palmerston North, New Zealand |
| Abstract: | |
| Keywords: | Cooking temperature drip loss haem iron iron losses myoglobin soluble iron |