Nutritive value of middle eastern foodstuffs. III.—Physiological availability of iron in selected foods common to the middle east
- 1 June 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (6) , 227-231
- https://doi.org/10.1002/jsfa.2740180602
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Protein-Rich Food Mixtures for Feeding Infants and Preschool Children in the Middle EastThe American Journal of Clinical Nutrition, 1965
- Nutritive Value of Food IronThe American Journal of Clinical Nutrition, 1965
- The availability of iron in certain grass, clover and herb species III. Burnet, chicory and narrow-leaved plantainThe Journal of Agricultural Science, 1961
- The availability of iron on certain grass, clover and herb species Part II. Alsike, broad red clover, kent wild white clover, trefoil and lucerneThe Journal of Agricultural Science, 1959
- The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothyThe Journal of Agricultural Science, 1959
- The Importance of Nutritional Factors in the Pathogenesis of Iron-Deficiency AnemiaThe American Journal of Clinical Nutrition, 1955
- Availability of Iron in WheatExperimental Biology and Medicine, 1936