Wikidata

(Q57237301)

English

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

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Statements

title
Release of Iron into Foods Cooked in an Iron Pot: Effect of pH, Salt, and Organic Acids (English)
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author
Leif H Skibsted
series ordinal
3
object named as
L.H. Skibsted
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author name string
M.V. Kroger-Ohlsen
series ordinal
1
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T. Trugvason
series ordinal
2
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K.F. Michaelsen
series ordinal
4
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publication date
November 2002
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volume
67
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issue
9
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page(s)
3301-3303
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Identifiers

 
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