Changes in the mineral composition of food as a result of cooking in “hard” and “soft” waters
Tam Kaynakça Künyesi (Harici Yayın):
Haring BSA; van Delft W. Changes in the mineral composition of food as a result of cooking in “hard” and “soft” waters. Archives of Environmental Health. 1981;36(1):33–35. DOI: 10.1080/00039896.1981.10667603. Erişim: 13 Kasım 2026. Özet ve bibliyografik kayıttan yararlanılmıştır.
- DOI Kimliği
- 10.1080/00039896.1981.10667603 ↗