BIOLOGICAL ASSESSMENT OF AVAILABLE IRON IN FOOD PRODUCTS

被引：35

作者：

AMINE, EK ^{[1
]}

HEGSTED, DM ^{[1
]}

机构：

[1] HARVARD UNIV,SCH PUBL HLTH,DEPT NUTR,BOSTON,MA 02115

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 03期

关键词：

D O I：

10.1021/jf60193a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：470 / 476

页数：7

共 15 条

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[5] FOOD IRON-ABSORPTION MEASURED BY AN EXTRINSIC TAG [J].

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[6]

FINNEY DJ, 1964, STATISTICAL METHOD B

[7] DETERMINATION OF RELATIVE NUTRITIVE VALUE OF PROTEINS FACTORS AFFECTING PRECISION AND VALIDITY [J].

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[8]

HOFVANDER Y, 1968, ACTA MED SCAND S, P494

[9]

HUSSAIN R, 1965, AM J CLIN NUTR, V16, P464, DOI 10.1093/ajcn/16.6.464

[10] FOOD IRON ABSORPTION - A COMPARISON OF VEGETABLE AND ANIMAL FOODS [J].

LAYRISSE, M ;

COOK, JD ;

MARTINEZ, C ;

ROCHE, M ;

KUHN, IN ;

WALKER, RB ;

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BLOOD-THE JOURNAL OF HEMATOLOGY, 1969, 33 (03) :430-&

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