Iron in Food: Effect of Continued Use of Iron Cookware
- 1 March 1991
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 56 (2) , 584-585
- https://doi.org/10.1111/j.1365-2621.1991.tb05331.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Use of Iron CookwareHome Economics Research Journal, 1986
- Iron content of food cooked in iron utensilsJournal of the American Dietetic Association, 1986
- Bioavailability of iron added to the diet by cooking food in an iron potNutrition Research, 1986
- Bioavailability of Iron Produced by the Corrosion of Steel in ApplesJournal of Food Science, 1982
- A comparison of in vivo and in vitro methods for determining availability of iron from mealsThe American Journal of Clinical Nutrition, 1981
- An in vitro method for estimation of iron availability from mealsThe American Journal of Clinical Nutrition, 1981
- Effect of Cooking in Iron, Glass, or Aluminum Utensils Iron Content of Some Mexican-American Foods1Journal of the American Dietetic Association, 1972