Nutritive value of middle eastern foodstuffs. III.—Physiological availability of iron in selected foods common to the middle east
J. W. Cowan, M. Esfahani, J. P. Salji, A. NahapetianVolume:
18
Year:
1967
Language:
english
Pages:
5
DOI:
10.1002/jsfa.2740180602
File:
PDF, 458 KB
english, 1967