Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/44708
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dc.contributor.authorHaug, A.-
dc.contributor.authorGraham, R.-
dc.contributor.authorChristophersen, O.-
dc.contributor.authorLyons, G.-
dc.date.issued2007-
dc.identifier.citationMicrobial Ecology in Health and Disease, 2007; 19(4):209-228-
dc.identifier.issn0891-060X-
dc.identifier.issn1651-2235-
dc.identifier.urihttp://hdl.handle.net/2440/44708-
dc.description.statementofresponsibilityAnna Haug, Robin D. Graham, Olav A. Christophersen & Graham H. Lyons-
dc.language.isoen-
dc.publisherInforma Healthcare-
dc.rights© 2007 Taylor & Francis-
dc.source.urihttp://dx.doi.org/10.1080/08910600701698986-
dc.titleHow to use the world's scarce selenium resources efficiently to increase the selenium concentration in food-
dc.typeJournal article-
dc.identifier.doi10.1080/08910600701698986-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest 6

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