http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (ix, 204 pages) : illustrations
Efficiency of hemoglobin regeneration as a method of assessing iron bioavailability in food products / Arthur W. Mahoney and Deloy G. Hendricks -- In vitro estimation of food iron bioavailability / Dennis D. Miller and Brian R. Schricker -- Iron chemistry and bioavailability in food processing / Kenneth Lee -- The effects of physicochemical properties of food on the chemical status of iron / F.M. Clydesdale -- Ascorbic acid : an enhancing factor in iron absorption / Elaine R. Monsen -- Influence of copper, zinc, and protein on biological response to dietary iron / W.O. Caster and Anna V.A. Resurreccion -- Effects of phosphorus-containing compounds on iron and zinc utilization : a review of the literature / J.L. Greger -- Phytate, wheat bran, and bioavailability of dietary iron / Eugene R. Morris and Rex Ellis -- Dietary fiber and the bioavailability of iron / John G. Reinhold -- Bioavailability of iron from bran in pigs / Wenche Frølich -- Bioavailability of iron and other trace minerals from human milk / Charles W. Weber, Linda A. Vaughan, and William A. Stini -- Vegetarianism and the bioavailability of iron / C. Kies and L. McEndree.
Constance Kies, editor ; sponsored by the Nutrition Subdivision of the Division of Agricultural and Food Chemistry of the American Chemical Society.
Title from PDF title page (ACS publications, viewed September 22, 2009).
Papers presented at a symposium held at the 181st American Chemical Society meeting in Atlanta, Ga., on Mar. 29-Apr. 3, 1981.
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Includes bibliographical references and index.