Study of experimental conditions for most reliable estimates of relative biological value of iron in bread
- 1 January 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (1) , 154-158
- https://doi.org/10.1021/jf60209a037
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Efficiency of Converting Food Iron into Hemoglobin by the Anemic RatAnnals of Nutrition and Metabolism, 1974
- Determination of the relative nutritive value of proteins. Factors affecting precision and validityJournal of Agricultural and Food Chemistry, 1968
- Effects of Dietary Fat Level on Pantothenate Depletion and Liver Fatty Acid Composition in the RatJournal of Nutrition, 1968
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955