DOI:
10.1055/s-00000003
Aktuelle Ernährungsmedizin
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References
Dube K, Schwartz J, Mueller MJ. et al
Complementary food with low (8 %) or high (12 %) meat content as source of dietary iron: a double-blinded randomized controlled trial.
Eur J Nutr 2009; 49: 11-18
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