An investigation of factors influencing the bioavailability of non-haem iron from meat systems

Irish Journal of Agricultural and Food Research

Volumn 37, Issue 2, 1998, Pages 219-226

  Mulvihill, B ^a   Morrissey, P A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Animal proteins; Degradation products; Iron dialysability; Sulphydryl content

Indexed keywords

EID: 0032271302     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

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