1. Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19). (13th June 2019) Authors: Schneider, Kaylie; Kesterson, Hannah; Woerner, Dale; Ellis, Jessie; Haytowitz, David; Booth, Sarah; Fu, Xueyan; Roseland, Janet Journal: Current developments in nutrition Issue: Volume 3(2019)Supplement 1 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗