title: Iron absorption from meat and meat products: Part I-Theoretical foundations for estimating available iron.
abstract: A theoretical foundation is developed to estimate available meat iron. Iron absorption factors are calculated for various kinds of raw meat. A methodology for estimating available iron from finished meat products, depending on the content of different meat ingredients, is suggested.
authors: Moscow Technological Institute of the Meat and Dairy Industry, 33 Talalikhun St, Moscow, 109818, USSR.
authors: J A
authors: JA
authors: Rogov
authors: Y I
authors: YI
authors: Kovalev
authors: E S
authors: ES
authors: Tokaev
authors: M A
authors: MA
authors: Kaplan