The effect of two calcium salts on the bioavailability of calcium, magnesium and iron from bread
| dc.contributor.author | Foley, Cynthia Sue. | en_US |
| dc.date.accessioned | 2015-12-31T21:21:01Z | |
| dc.date.available | 2015-12-31T21:21:01Z | |
| dc.date.issued | 1979 | en_US |
| dc.date.published | 1979 | en_US |
| dc.description | Call number: LD2668 .T4 1979 F64 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27059 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Calcium--Metabolism. | en_US |
| dc.subject.LCSH | Enriched cereal products. | en_US |
| dc.title | The effect of two calcium salts on the bioavailability of calcium, magnesium and iron from bread | en_US |
| dc.type | Text | en_US |
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