ArticlesScientific Apparatus and Laboratory Methods

A RAPID METHOD FOR THE DETERMINATION OF IRON IN ENRICHED BREAD

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Science  23 Feb 1945:
Vol. 101, Issue 2617, pp. 206
DOI: 10.1126/science.101.2617.206

Abstract

A modification of the a-a' bipyridine method which requires no ashing is proposed for the determination of iron in enriched bread.