IRON IN PROCESSED FOODS
Abstract
Although the consumption of processed foods has greatly increased during the last twenty years the iron content of the average British diet has declined significantly. Ian Johnson and Terry Hazell describe some of their recent research to find out what effect processing may have on the iron content of prepared foods
Citation
Johnson, I. and Hazell, T. (1988), "IRON IN PROCESSED FOODS", Nutrition & Food Science, Vol. 88 No. 3, pp. 2-4. https://doi.org/10.1108/eb059178
Publisher
:MCB UP Ltd
Copyright © 1988, MCB UP Limited