We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.
An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Reinhold, J. G., Faradji, B., Abadi, P. & Ismail-Beigi, F. (1976). In Trace Elements and Human Disease, [Prasad, A. S., editor]. New York: Academic Press.Google Scholar
Jenkins, D. J. A., Wolever, T. M. S., Hockaday, T. D. R., Leeds, A. R., Howarth, R., Bacon, S., Apling, E. C. & Dilawari, J. (1977). Lancet.ii, 779.CrossRefGoogle Scholar
Jenkins, D. J. A., Wolever, T. M. S., Nineham, R., Taylor, R. H., Metz, G. L., Bacon, S. & Hockaday, T. D. R. (1978). Br. med. J.2, 1744.CrossRefGoogle Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods. London: HM Stationery Office.Google Scholar