๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

ABSORPTION OF DIETARY IRON IN MAN


Book ID
114907944
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
224 KB
Volume
29
Category
Article
ISSN
0029-6643

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The change in lead concentrations in foods and beverages has been examined during cooking processes in aqueous lead solutions All of the foods examined-carrots, cabbage, peas, and macaroni-showed a significant uptake of lead in excess of the quantity of water regain that took place during cooking Le