EFFECT OF FREEZING AND OF CANNING IN GLASS AND IN TIN ON AVAILABLE IRON CONTENT OF FOODS2
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1942.tb17676.x/fullpdf
Reference12 articles.
1. The Availability of Iron in Various Foods
2. THE AVAILABILITY OF IRON FROM DIFFERENT SOURCES FOR HEMOGLOBIN FORMATION
3. AN IMPROVED TECHNIQUE FOR THE PRODUCTION OF NUTRITIONAL ANEMIA IN RATS
4. W. H. Hastings, C. R. Fellers, and G. A. Fitzgerald, 1941 . Effect of freezing on the available iron content of foods. Preliminary contribution . American Inst. Refrig. Annual meeting May, 1941, 1 -6 .
5. A method for the estimation of iron in biological material
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1. Effect of Food Processing and Preparation on Mineral Utilization;Advances in Experimental Medicine and Biology;1991
2. Canned foods: Appropriate in trace element studies?;Journal of the American Dietetic Association;1985-05
3. Iron sources used in food fortification and their changes due to food processing∗;C R C Critical Reviews in Food Science and Nutrition;1979-02
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