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A note on the reduction in the iron content of meat in relation to iron deficiency
Meat Science, 1977The blood haemoglobin concentration, serum iron levels and muscle iron content of cattle, pigs, lambs and chickens were determined at the time of slaughter. There was a marked reduction in the iron content of pork, beef and chicken when compared with the figures quoted by McCance & widdowson (1960).
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Journal of Electroanalytical Chemistry and Interfacial Electrochemistry, 1989
S. Zečević +2 more
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S. Zečević +2 more
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Anaerobic ammonium oxidation coupled to ferric iron reduction in the sediment of a eutrophic lake
Environmental science and pollution research international, 2019Zongbao Yao +4 more
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Photochemical iron reduction and iron bioavailability in seawater
Journal of Marine Research, 1994William L. Miller, Dana Kester
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Sulfur-Driven Iron Reduction Coupled to Anaerobic Ammonium Oxidation.
Environmental Science and Technology, 2017Peng Bao, Guo-Xiang Li
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Iron reduction in the DAMO/Shewanella oneidensis MR-1 coculture system and the fate of Fe(II).
Water Research, 2016L. Fu +5 more
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