The Chemical and Biological Availability of Iron in Foods

Bibliographic Details
Main Author:	Fox, S. J.
Published:	King's College London (University of London) 1978
Subjects:	664
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.455854

id	ndltd-bl.uk-oai-ethos.bl.uk-455854
record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-4558542017-12-24T16:45:56ZThe Chemical and Biological Availability of Iron in FoodsFox, S. J.1978664King's College London (University of London)http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.455854Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664
spellingShingle	664 Fox, S. J. The Chemical and Biological Availability of Iron in Foods
author	Fox, S. J.
author_facet	Fox, S. J.
author_sort	Fox, S. J.
title	The Chemical and Biological Availability of Iron in Foods
title_short	The Chemical and Biological Availability of Iron in Foods
title_full	The Chemical and Biological Availability of Iron in Foods
title_fullStr	The Chemical and Biological Availability of Iron in Foods
title_full_unstemmed	The Chemical and Biological Availability of Iron in Foods
title_sort	chemical and biological availability of iron in foods
publisher	King's College London (University of London)
publishDate	1978
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.455854
work_keys_str_mv	AT foxsj thechemicalandbiologicalavailabilityofironinfoods AT foxsj chemicalandbiologicalavailabilityofironinfoods
_version_	1718579085426294784

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