FACTORS INFLUENCING THE UTILIZATION OF THE IRON AND COPPER OF EGG YOLK FOR HEMOGLOBIN FORMATION
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry
Reference7 articles.
1. THE AVAILABILITY OF IRON FROM DIFFERENT SOURCES FOR HEMOGLOBIN FORMATION
2. The limitations of cereal-milk diets for hemoglobin formation
3. THE AVAILABILITY OF COPPER IN VARIOUS COMPOUNDS AS A SUPPLEMENT TO IRON IN HEMOGLOBIN FORMATION
4. AN IMPROVED TECHNIQUE FOR THE PRODUCTION OF NUTRITIONAL ANEMIA IN RATS
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2. Techniques, Interpretations, and Usefulness of the Data: Assaying the Availability of Iron1;Journal of the American Dietetic Association;1972-02
3. The availability of iron on certain grass, clover and herb species Part II. Alsike, broad red clover, kent wild white clover, trefoil and lucerne;The Journal of Agricultural Science;1959-10
4. The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy;The Journal of Agricultural Science;1959-04
5. STUDIES ON THE DEPOSITION AND NATURE OF EGG YOLK IRON;Journal of Biological Chemistry;1958-03
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