EFFECT OF FREEZING AND OF CANNING IN GLASS AND IN TIN ON AVAILABLE IRON CONTENT OF FOODS1,2
- 1 November 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (6), 503-508
- https://doi.org/10.1111/j.1365-2621.1942.tb17676.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- FURTHER STUDIES ON THE AVAILABILITY OF IRON IN BIOLOGICAL MATERIALSPublished by Elsevier ,1934
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- AN IMPROVED TECHNIQUE FOR THE PRODUCTION OF NUTRITIONAL ANEMIA IN RATSPublished by Elsevier ,1931
- A method for the estimation of iron in biological materialProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1930