SPECIFICATIONS FOR REDUCED IRON AS A FOOD ADDITIVE

被引：34

作者：

SHAH, BG ^{[1
]}

GIROUX, A ^{[1
]}

BELONJE, B ^{[1
]}

机构：

[1] DEPT HLTH & WELF,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 03期

关键词：

D O I：

10.1021/jf60211a044

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：592 / 594

页数：3

共 21 条

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[2]

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FINCH, CA .

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[4]

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[5]

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[6] COMPARISON OF AVAILABILITY OF IRON IN WHITE BREAD, FORTIFIED WITH IRON POWDER, WITH THAT OF IRON NATURALLY PRESENT IN WHOLEMEAL BREAD [J].

HART, HV .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1971, 22 (07) :354-&

[7]

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[8]

HOGLUND S, 1969, BLOOD, V34, P469

[9]

MOTZOK I, 1975, J ASSOC OFF ANA CHEM, V58, P99

[10]

OSER BL, 1965, HAWKS PHYSIOLOGICAL, P473

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