Work

Estimation of Zinc and Copper in Raw and Cooked Legumes: an Interlaboratory Study of Atomic Absorption and X‐ray Fluorescence Spectroscopy

Year: 1979

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1979.tb09122.x

Authors: L. B. ROCKLAND, W. R. WOLF, D. M. HAHN, R. YOUNG

Institution: Western Regional Research Center

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1978726719

FWCI: 1.781

Cites: 6

Cited by: 17

Related to: 10