Standard
Release of iron into foods cooked in an iron pot : effects of ph, salt and organic acids. / Kröger-Ohlsen, M. V; Trúgvason, T; Skibsted, Leif Horsfelt; Michaelsen, Kim Fleischer.
I:
Journal of Food Science, Bind 67, Nr. 9, 2002, s. 3301-3303.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Kröger-Ohlsen, MV, Trúgvason, T, Skibsted, LH & Michaelsen, KF 2002, 'Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids', Journal of Food Science, bind 67, nr. 9, s. 3301-3303.
APA
Kröger-Ohlsen, M. V., Trúgvason, T., Skibsted, L. H., & Michaelsen, K. F. (2002). Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids. Journal of Food Science, 67(9), 3301-3303.
Vancouver
Kröger-Ohlsen MV, Trúgvason T, Skibsted LH, Michaelsen KF. Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids. Journal of Food Science. 2002;67(9):3301-3303.
Author
Kröger-Ohlsen, M. V ; Trúgvason, T ; Skibsted, Leif Horsfelt ; Michaelsen, Kim Fleischer. / Release of iron into foods cooked in an iron pot : effects of ph, salt and organic acids. I: Journal of Food Science. 2002 ; Bind 67, Nr. 9. s. 3301-3303.
Bibtex
@article{7327e1a0a1bc11ddb6ae000ea68e967b,
title = "Release of iron into foods cooked in an iron pot: effects of ph, salt and organic acids",
author = "Kr{\"o}ger-Ohlsen, {M. V} and T Tr{\'u}gvason and Skibsted, {Leif Horsfelt} and Michaelsen, {Kim Fleischer}",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget'",
year = "2002",
language = "English",
volume = "67",
pages = "3301--3303",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "9",
}
RIS
TY - JOUR
T1 - Release of iron into foods cooked in an iron pot
T2 - effects of ph, salt and organic acids
AU - Kröger-Ohlsen, M. V
AU - Trúgvason, T
AU - Skibsted, Leif Horsfelt
AU - Michaelsen, Kim Fleischer
N1 - Kode for udgivelsesland: 'us'
Kode for bibliotekets beholdning: 'modtaget'
PY - 2002
Y1 - 2002
M3 - Journal article
VL - 67
SP - 3301
EP - 3303
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 9
ER -
