Iron Bioavailability of Meat:Bread Mixtures and Meat Loaves Fed to Anemic and Healthy Rats
To study the effect of meat (beef) on dietary iron bioavailability from enriched white bread (EWB) or whole wheat bread (WWB), diets were prepared in which the ratios of beef iron to bread iron were 100:0, 75:25, 50:50, 25:75 or 0:100. Hemoglobin regeneration efficiency (HRE), apparent iron absorpti...
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| Format: | Others |
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DigitalCommons@USU
1987
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| Online Access: | https://digitalcommons.usu.edu/etd/5345 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6392&context=etd |