Fairweather-Tait, Susan ORCID: https://orcid.org/0000-0002-1413-5569
(1983)
The availability of minerals in food, with particular reference to iron.
Journal of the Royal Society of Health, 103 (2).
pp. 74-77.
ISSN 0264-0325
Item Type: | Article |
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Uncontrolled Keywords: | food analysis,humans,iron,minerals,nutritive value |
Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School |
UEA Research Groups: | Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health |
Depositing User: | Pure Connector |
Date Deposited: | 06 Aug 2014 10:42 |
Last Modified: | 19 Oct 2023 01:20 |
URI: | https://ueaeprints.uea.ac.uk/id/eprint/49271 |
DOI: |
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