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In vitro” iron bioavailability of complementary fermented maize gruels and meals from Cameroon.

Emmanuel Ohene Afoakwa, University of Strathclyde, Glasgow; University of Ghana, Legon- Accra, Ghana
Marie Modestine Kana Sop, University of Duoalla
Tetanye E. Tchoumbougnang, University of Duoalla
Amvam Zollo, University of Duoalla

Suggested Citation

Emmanuel Ohene Afoakwa, Marie Modestine Kana Sop, Tetanye E. Tchoumbougnang, and Amvam Zollo. "In vitro” iron bioavailability of complementary fermented maize gruels and meals from Cameroon." Book of Abstracts Number T3P-6. Abstract Published at the Conference on Food Safety Under Extreme Conditions. . Jaen, Spain, September 5-8.. Sep. 2004.



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