How to use the world's scarce selenium resources efficiently to increase the selenium concentration in food

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dc.contributor.authorHaug, A.
dc.contributor.authorGraham, R.
dc.contributor.authorChristophersen, O.
dc.contributor.authorLyons, G.
dc.date.issued2007
dc.description.statementofresponsibilityAnna Haug, Robin D. Graham, Olav A. Christophersen & Graham H. Lyons
dc.identifier.citationMicrobial Ecology in Health and Disease, 2007; 19(4):209-228
dc.identifier.doi10.1080/08910600701698986
dc.identifier.issn0891-060X
dc.identifier.issn1651-2235
dc.identifier.urihttp://hdl.handle.net/2440/44708
dc.language.isoen
dc.publisherInforma Healthcare
dc.rights© 2007 Taylor & Francis
dc.source.urihttps://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
pubs.publication-statusPublished

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