Heme and Total Iron in Ready-to-Eat Chicken
Author:
Affiliation:
1. Department of Nutrition and Food Sciences, Utah State University, Logan, Utah 84322-8700
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960054l
Reference29 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. Heating and the Distribution of Total and Heme Iron Between Meat and Broth
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