A comparative study in rats of iron bioavailability from cooked beef and soybean protein
- 1 January 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (1), 27-33
- https://doi.org/10.1021/jf60221a046
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Efficiency of Converting Food Iron into Hemoglobin by the Anemic RatAnnals of Nutrition and Metabolism, 1974
- Effect of processing on availability of iron salts in liquid infant formula products. Experimental soy isolate formulasJournal of Agricultural and Food Chemistry, 1971