Iron content, sensory evaluation, and consumer acceptance of food cooked in iron utensils

Journal of Food Quality

Volumn 23, Issue 2, 2000, Pages 205-215

  Park, Jieun ^a   Brittin, Helen C ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034341557     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00207.x     Document Type: Article

References (28)

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