I
- 1 January 1982
- book chapter
- Published by Springer Nature
- p. 974-1044
- https://doi.org/10.1007/978-1-4684-8511-0_9
Abstract
No abstract availableThis publication has 55 references indexed in Scilit:
- INFLUENCE OF pH ON THE BINDING OF COPPER, ZINC AND IRON IN SIX FIBER SOURCESJournal of Food Science, 1979
- QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODSJournal of Food Science, 1979
- SOME EFFECTS OF DIFFERENT PHOSPHATE COMPOU NDS ON IRON AND CALCIUM ABSORPTIONJournal of Food Science, 1978
- STABILITY OF ALPHA‐ AND GAMMA‐TOCOPHEROL: Fe3+ AND Cu2+ INTERACTIONSJournal of Food Science, 1978
- EFFECT OF STORAGE ON THE AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF IRRADIATED MACACAR BEANS Vigna unguiculata (L.) WALPJournal of Food Science, 1978
- Radiolysis of carbohydrates and of carbohydrate-containing foodstuffsJournal of Agricultural and Food Chemistry, 1978
- COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLESJournal of Food Science, 1977
- Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acidBritish Journal of Nutrition, 1974
- Effect of irradiation temperature in the range −196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beefCanadian Journal of Microbiology, 1971
- Soil moisture in relation to plant growthThe Botanical Review, 1944