NALDC

Iron in food and its functions in nutrition

Author:

Sherman, Henry C. (Henry Clapp), United States, and Office of Experiment Stations.

Year:

1907

Subject:

Iron in the body, Iron, Metabolism, and Nutrition

Format:

80 p. ; 23 cm.

Language:

English

Publisher:

U.S. G.P.O.

Series:

Bulletin (United States. Office of Experiment Stations) ; no. 185

Collection:

Historical Dietary Guidance Digital Collection

Permanent URL:

https://archive.org/details/ironinfooditsfun185sher