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Effect of cooking on the bioavailability of iron from mustard leaves

NAVNEET Kaur

Effect of cooking on the bioavailability of iron from mustard leaves - Foods and Nutrition - Ludhiana PAU 1992 - 90,12L

Subjects--Topical Terms:
GREENS, EDIBLE -- NUTRITION

Subjects--Index Terms: GREENS, EDIBLE -- NUTRITION NUTRITION

Dewey Class. No.: T 641.353 N29E

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