Iron content of food cooked in iron utensils
1986
Brittin, H.C. | Nossaman, C.E.
Extract: Twenty foods cooked in iron and non-iron utensils were analyzed for iron content by atomic absorption spectrophotometry. Most of the foods contained significantly more iron when cooked in iron utensils than when cooked in non-iron utensils. Acidity, moisture content, and cooking time of food affected the iron content of food cooked in iron utensils.(author)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library