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Measurement and Content of Nonheme and Total Iron in Muscle

โœ Scribed by B. R. SCHRICKER; D. D. MILLER; J. R. STOUFFER

Book ID
118700542
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
511 KB
Volume
47
Category
Article
ISSN
0022-1147

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Heme and Nonheme Iron Content of Animal
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โœ R. Kongkachuichai; P. Napatthalung; R. Charoensiri ๐Ÿ“‚ Article ๐Ÿ“… 2002 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 116 KB

When estimating the iron bioavailability of a meal, the amount and type of meat consumed should be considered; therefore, animal products commonly consumed in Thailand were analyzed for iron attached to hemoglobin (heme iron) and other iron compounds (nonheme iron). Conventional household cooking me