title: Increased iron content of some Chinese foods due to cooking in steel woks.
authors.affiliation: College of Human Sciences, Texas Tech University, Lubbock 79409.
authors.forename: Y D
authors.initials: YD
authors.lastname: Zhou
authors.forename: H C
authors.initials: HC
authors.lastname: Brittin
mesh_terms: D000328:Adult; D000704:Analysis of Variance; D016009:Chi-Square Distribution; D003296:Cooking; D003297:Cooking and Eating Utensils; D004032:Diet; D005260:Female; D005504:Food Analysis; D005518:Food Preferences / Q000208:ethnology*; D006801:Humans; D007501:Iron / Q000008:administration & dosage* / Q000032:analysis; D008297:Male; D008875:Middle Aged; D011897:Random Allocation; D013232:Steel; D011795:Surveys and Questionnaires
chemical_list: D013232:Steel; D007501:Iron