Literature DB >> 7930322

Increased iron content of some Chinese foods due to cooking in steel woks.

Y D Zhou1, H C Brittin.   

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Year:  1994        PMID： 7930322     DOI： 10.1016/0002-8223(94)91138-x

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  2 in total

1.  Dietary strategies to improve the iron and zinc nutriture of young women following a vegetarian diet.

Authors:  R S Gibson; U M Donovan; A L Heath
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

2.  Beneficial effect of iron pot cooking on iron status.

Authors:  Surabhi A Kulkarni; Veena H Ekbote; Aarti Sonawane; Angeline Jeyakumar; Shashi A Chiplonkar; Anuradha Vaman Khadilkar
Journal:  Indian J Pediatr       Date:  2013-07-19       Impact factor: 1.967
  2 in total

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