QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
- 1 March 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2), 549-554
- https://doi.org/10.1111/j.1365-2621.1979.tb03833.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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