Publication | Closed Access
Vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked pork cuts
58
Citations
33
References
2003
Year
Food ChemistryNutritionNutrient BioavailabilityVitamin D3Animal NutritionFeed AdditiveCooked Pork Cuts25-Hydroxyvitamin D3Meat QualityFood QualityExperimental NutritionFood SafetyHealth Sciences
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