A comparative study in rats of iron bioavailability from cooked beef and soybean protein.
D000818:Animals; D001682:Biological Availability; D002417:Cattle; D003296:Cooking; D006358:Hot Temperature; D007501:Iron / Q000032:analysis / Q000378:metabolism*; D008460:Meat / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis / Q000378:metabolism*; D051381:Rats; D013025:Glycine max / Q000032:analysis*
D010940:Plant Proteins; D007501:Iron