✦ LIBER ✦
Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn-Soy-Milk Food Blend Fortified with Exogenous Iron Sources
✍ Scribed by S. W. RIZK; F. M. CLYDESDALE
- Book ID
- 108810998
- Publisher
- Institute of Food Technologists
- Year
- 1985
- Tongue
- English
- Weight
- 595 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1147
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