A comparison of in vivo and in vitro methods for determining availability of iron from meals-Reference-Cited by-同舟云学术

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A comparison of in vivo and in vitro methods for determining availability of iron from meals

Published:1981-10-01 Issue:10 Volume:34 Page:2257-2263
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Schricker B R¹,Miller D D²,Rasmussen R R³,Van Campen D⁴

Affiliation:

1. Postdoctoral associate, Department of Food Science, Cornell University.

2. Assistant Professor, Department of Food Science, Cornell University.

3. Laboratory technician, Department of Food Science, Cornell University.

4. Laboratory Director, US Plant, Soil and Nutrition Laboratory.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/34/10/2257/24157387/2257.pdf

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