Lean meat (beef, pork, veal and chicken) as a source of trace elements and vitamins (iron, zinc, thiamin, riboflavin and [alpha]-tocopherol) in Switzerland, and efficacy of feeding supplemental vitamin E and C
By: Monika Leonhardt
Contributors: Eidgenössische Technische Hochschule Zürich
Published: 1996
Language: eng
Notes: Thesis (doctoral)--Swiss Federal Institute of Technology Zurich, 1996.