✦ LIBER ✦

Bioavailability of iron added to the diet by cooking food in an iron pot

✍ Scribed by Martinez, Francisco E.; Vannucchi, Helio

Book ID: 122528510
Publisher: Elsevier Science
Year: 1986
Tongue: English
Weight: 367 KB
Volume: 6
Category: Article
ISSN: 0271-5317
DOI: 10.1016/S0271-5317(86)80183-X

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Iron content of Cambodian foods when pre

Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot

✍ Christopher V. Charles; Alastair J. S. Summerlee; Cate E. Dewey 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 French ⚖ 118 KB

Release of Iron into Foods Cooked in an

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 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 418 KB

Availability of Iron from Food Cooked in

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

✍ A. N. MISTRY; H. C. BRITTIN; B. J. STOECKER 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 475 KB

Bioavailability of Iron Produced by the

Bioavailability of Iron Produced by the Corrosion of Steel in Apples

✍ A. ROSANOFF; B. M. KENNEDY 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

Reply to the query respecting the sinkin

Reply to the query respecting the sinking of an iron pot in the sea

✍ J.P. Espy 📂 Article 📅 1830 🏛 Elsevier Science 🌐 English ⚖ 131 KB

Bioavailability of a Heme-Iron Concentra

Bioavailability of a Heme-Iron Concentrate Product Added to Chocolate Biscuit Filling in Adolescent Girls Living in a Rural Area of Mexico

✍ Guillermina González-Rosendo; Javier Polo; José Juan Rodríguez-Jerez; Rubén Puga 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 181 KB