Table 3. Iron Amounts in Meat Products

From

Inhibitory Effect of Blueberry, Curcumin, Prebiotic, and Probiotic on N-Nitrosamine Formation in Cooked Meat Products by Gastrointestinal Simulation

Hafsa Sena Sargın Mızrak, Ayhan Dağ

Journal of Food and Nutrition Research. 2025, 13(2), 77-86 doi:10.12691/jfnr-13-2-4