Bread and other foods of plant origin as a source of ironP C Elwood(Cardiff University)Proceedings of The Nutrition SocietyMarch 1, 196510.1079/pns19650018Cited by 14SaveCiteExport RISWatch citationsRelated PapersPlasma Fibrinogen Level and the Risk of Major Cardiovascular Diseases and Nonvascular Mortality|JAMA|2005|1.1k