Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleContent of zinc in selected muscles from beef, pork, and lambAuthorsSchricker, B. R.; Miller, D. D.; Stouffer, J. R.SubjectsMUSCLES; ZINC; MEAT sciencePublicationJournal of Food Science (Wiley-Blackwell), 1982, Vol 47, Issue 3, p1020ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1982.tb12772.x