IRON CONTENT OF POTATOES AS INFLUENCED BY COOKING METHOD
- 1 May 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (3), 210-217
- https://doi.org/10.1111/j.1365-2621.1942.tb17250.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Determination of Iron with o-Phenanthroline: A Spectrophotometric StudyIndustrial & Engineering Chemistry Analytical Edition, 1938
- Hemoglobin Regeneration in Anemic Rats in Relation to Iron IntakeJournal of Nutrition, 1937
- Determination of Iron: Colorimetric o-Phenanthroline MethodIndustrial & Engineering Chemistry Analytical Edition, 1937
- The ionisable iron in foodsBiochemical Journal, 1936
- Über den Verlust der Kartoffel an Mineralstoffen bei der üblichen küchenmäßigen ZubereitungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1926