Iron, zinc and α-tocopherol content of bovine hemopoietic marrow

Journal of Food Composition and Analysis

Volumn 15, Issue 1, 2002, Pages 19-25

  Field, R A ^a   Deligeersang, ^b   Gebault, R A ^a   Maiorano, G ^c   McCormick, R J ^a  

^a UNIVERSITY OF WYOMING   (United States)

^b Food Engineering Department   (China)

^c UNIVERSITY OF MOLISE   (Italy)

Author keywords

Beef; Iron; Marrow; Mechanically recovered meat; Vitamin E; Zinc

Indexed keywords

ALPHA TOCOPHEROL; FAT; IRON; LIPID; PROTEIN; ZINC;

ADIPOSE TISSUE CELL; ARTICLE; BONE MARROW; CATTLE; CELL MEMBRANE; CENTRIFUGATION; CERVICAL SPINE; CONTROLLED STUDY; FEMUR SHAFT; FREEZING; LIPID OXIDATION; MEAT INDUSTRY; MOISTURE; MUSCLE LEVEL; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; SOLVENT EXTRACTION;

BOVINAE;

EID: 0035996874     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2001.1032     Document Type: Article

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