Bioavailability of iron in cottage cheese fortified with ferric ammonium citrate
1984
Wong, N.P. | McDonough, F.E. | LaCroix, D.E. | Vestal, J.H.
Extract: To determine iron bioavailability, rats were fed diets containing iron fortified cottage cheese to which ferric ammonium citrate had been added at various stages of its manufacture. Based upon hemoglobin repletion procedures, there was no difference in the bioavailability of iron relative to when it was added to the cottage cheese or to the degree of complexing. The study also demonstrated that milk protein does not affect iron absorption and that cottage cheese fortified with ferric ammonium citrate is effective in restoring low hemoglobin. (author)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library
