Effect of Dietary Iron Levels on the Bioavailability of Iron, Zinc and Copper

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Authors

  • Sumati
     Department of Foods and Nutrition, Haryana Agricultural University, Hiasar, Haryana - 125 004 ,IN
  • A. C. Kapoor
     Department of Foods and Nutrition, Haryana Agricultural University, Hiasar, Haryana - 125 004 ,IN

Abstract

Iron deficiency anaemia is an important public health problem in developing countries.

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Published

1986-06-01

How to Cite

Sumati, & Kapoor, A. C. (1986). Effect of Dietary Iron Levels on the Bioavailability of Iron, Zinc and Copper. The Indian Journal of Nutrition and Dietetics, 23(6), 165–170. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13276

Issue

Volume 23, Issue 6, June 1986

Section

Original Articles

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