Increased iron content of some Chinese foods due to cooking...

Journal of the American Dietetic Association 1994 / 10 Vol. 94; Iss. 10

Increased iron content of some Chinese foods due to cooking in steel woks

Zhou, Yang-Dong, Brittin, Helen C
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Volume:
94
Language:
english
Journal:
Journal of the American Dietetic Association
DOI:
10.1016/0002-8223(94)91138-X
Date:
October, 1994
File:
PDF, 457 KB
english, 1994
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