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Found 1 from your keywords: author=Rukiahwati, Rika Yulia

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ANALISIS KADAR ZAT BESI PADA FORMULASI SNACK BAR BERBAHAN KACANG TANAH DAN HA…

Iron is a component of hemoglobin, myoglobin, the cytokran enzyme catalase, and peroxidase. Food sources of iron bound to protein (heme) and in the form of complex organic iron compounds (non-heme). Animal food sources that contain heme iron and are easy to find in the community and have a higher bioavailability value are chicken livers and non-heme iron sources that are easily available and hi…

Edition: -
ISBN/ISSN: -
Collation: xv, 64 hlm.; Ilus.; 29 cm
Series Title: -
Call Number: T1287132023

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