Work

Nutritive value of middle eastern foodstuffs. III.—Physiological availability of iron in selected foods common to the middle east

Year: 1967

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.2740180602

Authors: J. W. Cowan, M. Esfahani, J. P. Salji, A. Nahapetian

Institution: American University of Beirut

Language: English

Topic: Iron Metabolism and Disorders

Subfield: Hematology

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: U.S. Public Health Service

OpenAlex ID: W2068307579

FWCI: 0.632

Cites: 17

Cited by: 8

Related to: 10