| 000 | 00781nab a22002657a 4500 | ||
|---|---|---|---|
| 001 | G89549 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719155337.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 090 | _aREP-12754 | ||
| 100 | 1 | _aHernández, M. | |
| 245 | 0 | 0 | _aCooking and fe fortification have different effects on fe bioavailability of bread and tortillas |
| 260 | _c2006 | ||
| 340 | _aPrinted|Computer File | ||
| 546 | _aEnglish | ||
| 591 | _a1106 | ||
| 700 | 1 |
_aLopez-Alarcon, M., _ecoaut. |
|
| 700 | 1 |
_aMontalvo, I., _ecoaut. |
|
| 700 | 1 |
_aMoreno, A., _ecoaut. |
|
| 700 | 1 |
_aSousa, V., _ecoaut. |
|
| 700 | 1 |
_aVillalpando, S., _ecoaut. |
|
| 773 | 0 |
_tJournal of the American College of Nutrition _n649640 _gv. 25, no. 1, p. 20-25 |
|
| 942 |
_cJA _2ddc |
||
| 999 |
_c26497 _d26497 |
||