Total iron content and bioavailability from liver, meat and vegetables

Journal article

Nutrition reports international, Vol.37(3), pp.645-651

1988

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

General aspects

Methods of analysis, processing and quality control, regulation, standards

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Title: Total iron content and bioavailability from liver, meat and vegetables
Creators - without role: A. S Duhaiman - King Saud University
Publication Details: Nutrition reports international, Vol.37(3), pp.645-651
Publisher: Geron-X
Identifiers: 9953092508331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article