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Degree Level: Doctoral
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Subject: Bioavailability
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Subject: Cereals as food--Analysis
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Subject: Food additives
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Electronic Theses & Dissertations
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Theses
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English
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Cereals as food--Analysis
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Food--Iron content
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Iron in the body
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Iron--Physiological effect
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Physicochemical properties and relative bioavailability of five sources of ferric orthophosphate in ready-to-eat cereal
Malone-Dickmann, Robin Sue
Text (2008)
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