Effect of Heat Treatment on Bioavailability of Meat and Hemoglobin Iron Fed to Anemic Rats
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13413.x/fullpdf
Reference37 articles.
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2. Quantitative aspects of hemoglobin-iron absorption;Bannerman;J. Lab. Clin. Med.,1965
3. Availability of iron from chicken meat and liver given to rats;Bogunjoko;Br. J. Nutr.,1983
4. Atomic absorption spectroscopy of copper and iron in plant material;Boline;J. AOAC.,1977
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