Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose-Reference-Cited by-同舟云学术

Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose

Published:2007-05 Issue:1 Volume:76 Page:29-37
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sørensen A.D.,Sørensen H.,Søndergaard I.,Bukhave K.

Publisher

Elsevier BV

Subject

Food Science

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5. Nonheme iron absorption from a phytate rich meal is enhanced by addition of small amounts of pork meat;Baech;The American Journal of Clinical Nutrition,2003

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