Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts
- 31 October 2003
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 16 (5), 575-585
- https://doi.org/10.1016/s0889-1575(03)00064-4
Abstract
No abstract availableKeywords
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