Iron fortification of foods / 
edited by Ferqus M. Clydesdale and Kathryn L. Wiemer with the support of the nutrition foundation. 
 - Orlando, Fla. :  Academic Press,  1985. 
 - 176 p. :  ill. ;  24 cm. 
 - Food science and technology a series of monographs. .
<br/><br/> Includes bibliographies and index. 
<br/><br/><label>ISBN: </label>0121770605(alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Iron content.<br/>Food additives.<br/>Nutrition.<br/>Iron deficiency anemia.