Increased iron content of some Chinese foods due to cooking in steel woks
- 31 October 1994
- journal article
- research article
- Published by Elsevier BV in Journal of the American Dietetic Association
- Vol. 94 (10), 1153-1156
- https://doi.org/10.1016/0002-8223(94)91138-x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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