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Studies on food-iron. 3. Biological availability of iron in rice (Oryza sativa) and ferric chloride as measured by the amount of iron retained in liver, spleen and body

Anonymous

Ann. Biochem. Exp. Med 12: 59-62

1952


Accession: 013842160

The Fe in cooked rice was less available to rats than a similar quantity of Fe given by mouth as ferric chloride.

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