Iron fortification of foods
By: edited by Fergus M. Clydesdale, Kathryn L. Wiemer.
Contributors: Clydesdale, F. M.; Wiemer, Kathryn L.
Series: Food science and technology
Publisher: Academic Press
Published: 1985
Place of publication: Orlando
Language: eng; ita
Number of pages: 176
Subjects: Food -- Iron content.; Food additives.; Nutrition.; Iron deficiency anemia.
Notes: Includes bibliographies and index.