EFFECTS OF PRODUCT FORMULATION, PROCESSING, AND MEAL COMPOSITION ON INVITRO ESTIMATED IRON AVAILABILITY FROM CEREAL-CONTAINING BREAKFAST MEALS

被引：15

作者：

CARLSON, BL ^{[1
]}

MILLER, DD ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09194.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1211 / 1216

页数：6

共 33 条

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