The Evanston Dental Caries Study
- 1 October 1951
- journal article
- research article
- Published by SAGE Publications in Journal of Dental Research
- Vol. 30 (5) , 676-681
- https://doi.org/10.1177/00220345510300051101
Abstract
Fresh and frozen vegetables cooked in fluoride-containing waters, absorbed and retained some of the fluoride from the cooking water. Vegetables cooked in a saucepan absorbed more fluoride than those cooked in a pressure cooker.Keywords
This publication has 4 references indexed in Scilit:
- Fluorine in Foods: Survey of Recent DataPublic Health Reports (1896-1970), 1949
- Interference of Phosphorus in the Determination of FluorineIndustrial & Engineering Chemistry Analytical Edition, 1937
- Volumetric Method for Determination of FluorineIndustrial & Engineering Chemistry Analytical Edition, 1933