Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Author: Savage G.P.   vanhanen L.   Mason S.M.   Ross A.B.  

Publisher: Academic Press

ISSN: 0889-1575

Source: Journal of Food Composition and Analysis, Vol.13, Iss.3, 2000-06, pp. : 201-206

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Abstract