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

✍ Scribed by M.V. Kröger-Ohlsen; T. Trúgvason; L.H. Skibsted; K.F. Michaelsen

• Book ID: 108823729
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 418 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09582.x