학술논문
Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women.
Document Type
Article
Author
Source
Subject
*IRON in the body
*MEAT
*PHYSIOLOGY of women
*FOOD composition
*COOKING
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Language
ISSN
0022-3166
Abstract
Investigates the effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal of women. Composition and preparation of the meals; Isotope labeling and serving procedure; Analysis of food composition.