| 000 | 00404nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aAgte V V et al | ||
| 245 | 0 | _aEffect of Fermentation Using Baker's Yeast on Bioavailable Iron and Zinc and Zinc from Cereals and Legumes | |
| 260 | _cNovember - December 1999 | ||
| 300 | _a551 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c337499 _d337499 |
||