Iron fortification of foods / 
edited by Fergus M. Clydesdale, Kathryn L. Wiemer. 
 - Orlando :  Academic Press,  1985. 
 - xv, 176 p. :  ill. ;  24 cm. 
 - Food science and technology .
<br/><br/>Includes bibliographies and index. 
<br/><br/><label>ISBN: </label>0121770605 (alk. paper) 
<br/><br/><label>LCCN: </label>84024339  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Iron content.<br/>Food additives.<br/>Nutrition.<br/>Iron deficiency anemia.
<br/><br/><label>LC Class. No.: </label>TX553.I75  / I76 1985 
<br/><br/><label>Dewey Class. No.: </label>664/.06/IRO