Polarographic determination of trace fluoride in foods

By Guanghan L.   Qiongling W.   Xiaogang W.   Tong Z.   Xin Y.  

Food Chemistry, Vol. 66, Iss. 4, 1999-09 ,pp. : 519-523

Elsevier

Access to resources Recommend Favorite

Sources of dietary fluoride intake in 4-year-old children residing in low, medium and high fluoride areas in Iran

By Zohouri F. V.   Rugg-Gunn A. J.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 5, 2000-09 ,pp. : 317-326

Informa Healthcare

Access to resources Recommend Favorite

Colorimetric alamarBlue assay as a bacterial concentration and spoilage index of marine foods

By Kuda T.   Yano T.  

Food Control, Vol. 14, Iss. 7, 2003-10 ,pp. : 455-461

Elsevier

Access to resources Recommend Favorite

Reduction of the bioavailability of fluoride from Antarctic krill by calcium

By Tenuta-Filho Alfredo   Alvarenga Regina Celia Costa  

International Journal of Food Sciences and Nutrition, Vol. 50, Iss. 4, 1999-07 ,pp. : 297-302

Informa Healthcare

Access to resources Recommend Favorite

Microbiological analysis of caviar from Russia and Iran

By Altug G.   Bayrak Y.  

Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 83-86

Academic Press

Access to resources Recommend Favorite