Iron content of food cooked in iron utensils
- 1 July 1986
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 86 (7) , 897-901
- https://doi.org/10.1016/s0002-8223(21)04042-6
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Composition of diets of low-income pregnant women: Comparison of analyzed with calculated valuesJournal of the American Dietetic Association, 1983
- Yield of chicken parts: Proximate composition and mineral contentJournal of the American Dietetic Association, 1982
- Calculating dietary iron bioavailability: Refinement and computerizationJournal of the American Dietetic Association, 1982
- Mineral elements: New perspectivesJournal of the American Dietetic Association, 1980
- Estimation of available dietary ironThe American Journal of Clinical Nutrition, 1978
- Effect of Cooking in Iron, Glass, or Aluminum Utensils Iron Content of Some Mexican-American Foods1Journal of the American Dietetic Association, 1972
- Inorganic Elements in Weighed Diets of Girls and Young Women1Journal of the American Dietetic Association, 1969
- Iron Status of Menstruating WomenThe American Journal of Clinical Nutrition, 1967
- Iron Overload in Bantu SubjectsThe American Journal of Clinical Nutrition, 1964
- The effect of national bread, of iron medicated bread, and of iron cooking utensils on the haemoglobin level of children in war-time day nurseriesArchives of Disease in Childhood, 1945