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Availability of Iron from Food Cooked in an Iron Utensil Determined by an In Vitro Method

✍ Scribed by A. N. MISTRY; H. C. BRITTIN; B. J. STOECKER

Book ID: 108813663
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 475 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb09320.x

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