Temperature and pH effects on the release of chromium from stainless steel into water and fruit juices [Nutritional significance of chromium from steel during industrial food processing and home preparation].
1983
Offenbacher E.G. | Pi Sunyer F.X.
Bibliographic information
Journal of Agricultural and Food Chemistry
Volume
31
ISSN
0021-8561
Pagination
v.89-92(1)
Language
English
Note
2 p. ref.
Type
Journal Article
Source
Journal-of-Agricultural-and-Food-Chemistry (USA). (Jan-Feb 1983). v. 31(1) p. 89-92.
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
