1. Adish, A. A., Esrey, S. A., Gyorkos, T. W., Jean-Baptiste, J., & Rojhani, A. (1999). Effect of consumption of food cooked in iron pots on iron status and growth of young children: A randomised trial. Lancet, 353, 712–716.
2. Ali, A. M., McAvoy, A. T., Ali, M. A., & Goldsmith, C. H. (1985). An approach to determine objectively minimum hemoglobin standards for blood donors. Transfusion 25, 286–288.
3. Alonzo Gonzalez, M., Menendes, C., Font, F., Kahigwa, E., Kimario, J., Mshinda, H., et al. (2000). Cost-effectiveness of iron supplementation and malaria chemoprophylaxis in the prevention of anaemia and malaria among Tanzanian infants. Bulletin of the World Health Organization, 78, 97–107.
4. Bates, I., & Mendelow, B. (2006). Haematology in under-resourced laboratories. In Dacie & Lewis Practical Haematology
10E (Chapter 27, pp. 673–688). London: Churchill Livingstone-Elsevier.
5. Black, R. E. (2001). Micronutrients in pregnancy. British Journal of Nutrition,
85(Suppl 2), S193–S197.