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Degree Level: Doctoral
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Subject: Food additives
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Beef
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Bioavailability
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Cereals as food--Analysis
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Food--Iron content
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Iron in the body
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Iron--Physiological effect
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Lamb (Meat)
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Nitroso compounds
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Carbonyl-amine reaction products as possible nitrosamine precursors
Marshall, James Tilden, 1945-
Text (1974)
Part of
Electronic Theses & Dissertations
Post-exsanguination infusion of bovine and ovine carcasses : effect on postmortem metabolic changes and the quality of meat
Farouk, Mustafa Mohammed
Text (1992)
Part of
Electronic Theses & Dissertations
Physicochemical properties and relative bioavailability of five sources of ferric orthophosphate in ready-to-eat cereal
Malone-Dickmann, Robin Sue
Text (2008)
Part of
Electronic Theses & Dissertations
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