Cite
HARVARD Citation
Schneider, K. et al. (n.d.). Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19). Current developments in nutrition. p. . [Online].
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Schneider, K. et al. (n.d.). Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19). Current developments in nutrition. p. . [Online].