𝔖 Bobbio Scriptorium
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The contribution of different groups of foodstuffs to the intake of dietary fibre

✍ Scribed by David A. T. Southgate; Sheila A. Bingham

Book ID
110572200
Publisher
Springer US
Year
1979
Tongue
English
Weight
388 KB
Volume
29
Category
Article
ISSN
1573-9104

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## Abstract Preliminary experiments have been carried out to determine the uptake of lead from both hard and soft waters used in the preparation of food and beverages. Lead concentrations in water for the range of 0.05‐0.5 mg litre^βˆ’1^ were used to prepare composite groups representing root vegetab