The availability of minerals in food, with particular reference to iron

Fairweather-Tait, Susan (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

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Item Type:	Article
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 > Mental Health and Social Care (fka Lifespan Health)
Depositing User:	Pure Connector
Date Deposited:	06 Aug 2014 10:42
Last Modified:	05 Aug 2025 00:17
URI:	https://ueaeprints.uea.ac.uk/id/eprint/49271
DOI:

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