Iron in Food and Its Functions in Nutrition (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Iron in Food and Its Functions in Nutrition<br/><br/>Within the next few years the absorption and assimilation of iron was studied by several experimenters, usually with particular refer ence to the question whether inorganic or synthetic organic compounds of iron are absorbed and assimilated, and especially whether such preparations contribute directly to the formation of hemoglobin.

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