Food and Nutrition Sciences

Vol.3 No.7(2012), Paper ID 20507, 9 pages

DOI:10.4236/fns.2012.37120

 

Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level

 

Amanda J. Cross, James M. Harnly, Leah M. Ferrucci, Adam Risch, Susan T. Mayne, Rashmi Sinha

 

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, 6120 Executive Blvd, Rockville, MD, 20852;
US Department of Agriculture, Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, Beltsville, MD 20705
Yale School of Public Health, New Haven, CT
Information Management Services, Inc., Silver Spring, MD
Yale School of Public Health, New Haven, CT
Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Rockville, USA

 

Copyright © 2012 Amanda J. Cross, James M. Harnly, Leah M. Ferrucci, Adam Risch, Susan T. Mayne, Rashmi Sinha et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


A. Cross, J. Harnly, L. Ferrucci, A. Risch, S. Mayne and R. Sinha, "Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level," Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 905-913. doi: 10.4236/fns.2012.37120.

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