Publication:

Dietary sources of calcium and the contribution of flour fortification to total calcium intake in the diets of Northumbrian adolescents (1996)

Author(s): Butler T; Moynihan P; Rugg-Gunn A; Adamson A; Appleton D

      • Journal: British Journal of Nutrition
      • Volume: 75
      • Issue: 3
      • Pages: 495-505
      • Publisher: Cambridge University Press
      • Publication type: Article
      • Bibliographic status: Published
      Staff

      Professor Ashley Adamson
      Prof of Public Health Nutrition

      Professor Paula Moynihan
      Prof of Nutrition & Oral Health