Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids

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@article{7327e1a0a1bc11ddb6ae000ea68e967b,

title = "Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids",

author = "Kr{\"o}ger-Ohlsen, {M. V} and T Tr{\'u}gvason and Skibsted, {Leif Horsfelt} and Michaelsen, {Kim Fleischer}",

note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'",

year = "2002",

language = "English",

volume = "67",

pages = "3301--3303",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "9",

}

TY - JOUR

T1 - Release of iron into foods cooked in an iron pot

T2 - effects of ph, salt and organic acids

AU - Kröger-Ohlsen, M. V

AU - Trúgvason, T

AU - Skibsted, Leif Horsfelt

AU - Michaelsen, Kim Fleischer

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'

PY - 2002

Y1 - 2002

M3 - Journal article

SN - 0022-1147

VL - 67

SP - 3301

EP - 3303

JO - Journal of Food Science

JF - Journal of Food Science

IS - 9

ER -