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Publisher: Wiley-Blackwell

Volume 78, Supplement 361, 1 October 1989

Iron in Food and Its Availability
pp. 12-20(9)
Author: FAIRWEATHER-TAIT, SUSAN J.

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Iron‐binding Proteins
pp. 31-43(13)
Author: BROCK, J. H.

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Iron and Immunity
pp. 44-52(9)
Author: FARTHING, MICHAEL J. G.

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Iron and Infection: The Clinical Evidence
pp. 53-62(10)
Author: OPPENHEIMER, S.J.

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Biochemical Effects of Iron Deprivation
pp. 63-70(8)
Authors: HERCBERG, S.; GALAN, P.

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Iron Deficiency and the Brain
pp. 71-77(7)
Authors: PARKS, Y. A.; WHARTON, B. A.

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Iron and Oxygen: A Biologically Damaging Mixture
pp. 78-85(8)
Author: GUTTERIDGE, JOHN M. C.

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Inherited Iron Overload
pp. 86-95(10)
Author: HALLIDAY, J. W.

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Iron for the Suckling
pp. 96-102(7)
Authors: AGGETT, P. J.; BARCLAY, S.; WHITLEY, J. E.

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The Weanling: Iron for All or One
pp. 103-108(6)
Authors: SIIMES, M. A.; SALMENPERÄ, L.

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Prevention of Iron Deficiency by Milk Fortification
pp. 109-113(5)
Authors: OLIVARES, M.; WALTER, T.; HERTRAMPF, E.; PIZARRO, F.; STEKEL, A.

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Fortification of the Diet as a Strategy for Preventing Iron Deficiency
pp. 114-124(11)
Authors: MacPHAIL, A. P.; BOTHWELL, T. H.

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