Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb09225.x/fullpdf
Reference18 articles.
1. Food Iron Absorption in Man APPLICATIONS OF THE TWO-POOL EXTRINSIC TAG METHOD TO MEASURE HEME AND NONHEME IRON ABSORPTION FROM THE WHOLE DIET
2. Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorption
3. Multiple Range and Multiple F Tests
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