Iron in Food: Effect of Continued Use of Iron Cookware
1991
CHENG, Y.J. | BRITTIN, H.C.
Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.
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书目信息
Journal of food science
卷
56
期
2
页码
584
- 585
ISSN
0022-1147
出版者
Blackwell Publishing Ltd
其它主题
Applesauce; Cookware; Cooked foods; Cooking utensils
语言
英语
类型
Journal Article; Text
2024-02-28
MODS