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IRON IN PROCESSED FOODS

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 March 1988

41

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

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