Iron absorption from meat and meat products: Part 2—Iron absorption from high-roughage meat products
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 25 (3) , 227-236
- https://doi.org/10.1016/0309-1740(89)90075-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Iron absorption from meat and meat products: Part I—Theoretical foundations for estimating available ironMeat Science, 1989
- The effect of cysteine-containing peptides released during meat digestion on iron absorption in humansThe American Journal of Clinical Nutrition, 1986
- Measuring Dietary Fiber in Human FoodsJournal of Food Science, 1985
- Effects of dietary fiber on intestinal ion fluxes in ratsThe American Journal of Clinical Nutrition, 1982
- Binding of iron by fiber of wheat and maizeThe American Journal of Clinical Nutrition, 1981
- Diabetes mellitus and dietary fiber of starchy foodsThe American Journal of Clinical Nutrition, 1978
- RELATED DISEASE—RELATED CAUSE?The Lancet, 1969