Release of Iron into Foods Cooked in an Iron Pot: Effect of...

Journal of Food Science 2002 Vol. 67; Iss. 9

Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids

M.V. Kröger-Ohlsen, T. Trúgvason, L.H. Skibsted, K.F. Michaelsen
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Volume:
67
Year:
2002
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.2002.tb09582.x
File:
PDF, 418 KB
english, 2002
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