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1
Effect Of Wholemeal And White Bread On Iron Absorption:
Sanders, T. A. B.
;
Ellis, F. R.
;
Baird, I. McLean
.
The British Medical Journal. 2 (1977) 6087 - p. 636-637 , 1977
Link:
https://www.jstor.org/stable/20415792
RT Journal T1
Effect Of Wholemeal And White Bread On Iron Absorption
UL https://suche.suub.uni-bremen.de/peid=jstor-20415792&Exemplar=1&LAN=DE A1 Sanders, T. A. B. A1 Ellis, F. R. A1 Baird, I. McLean A1 Dobbs, R. J. PB British Medical Association YR 1977 SN 0007-1447 K1 Applied sciences K1 Food science K1 Foodstuffs K1 Food K1 Baked goods K1 Breads K1 Health sciences K1 Medical sciences K1 Nutritional science K1 Nutrition K1 Nutrients K1 Dietary minerals K1 Dietary iron K1 Biological sciences K1 Biology K1 Physiology K1 System physiology K1 Digestive physiology K1 Digestion K1 Intestinal absorption K1 Iron absorption K1 Dietetics K1 Diet K1 Special diets K1 Veganism K1 Social sciences K1 Food studies K1 Food consumption JF The British Medical Journal VO 2 IS 6087 SP 636 OP 637 LK http://dx.doi.org/https://www.jstor.org/stable/20415792 DO https://www.jstor.org/stable/20415792 SF ELIB - SuUB Bremen
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