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Green Sciences
Volume 21 (2019): Issue 3 (September 2019)
Open Access
On the characteristic and stability of iron diet supplements
Joanna Grzechulska-Damszel
Joanna Grzechulska-Damszel
West Pomeranian University of Technology Szczecin, Faculty of Chemical Technology and Engineering
Szczecin, Poland
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Grzechulska-Damszel, Joanna
,
Agata Markowska-Szczupak
Agata Markowska-Szczupak
West Pomeranian University of Technology Szczecin, Faculty of Chemical Technology and Engineering
Szczecin, Poland
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Markowska-Szczupak, Agata
,
Grzegorz Zolnierkiewicz
Grzegorz Zolnierkiewicz
West Pomeranian University of Technology Szczecin, Department of Physics
Szczecin, Poland
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Zolnierkiewicz, Grzegorz
,
Janusz Typek
Janusz Typek
West Pomeranian University of Technology Szczecin, Department of Physics
Szczecin, Poland
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Typek, Janusz
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Nikos Guskos
Nikos Guskos
West Pomeranian University of Technology Szczecin, Department of Physics
Szczecin, Poland
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Guskos, Nikos
and
Antoni W. Morawski
Antoni W. Morawski
West Pomeranian University of Technology Szczecin, Faculty of Chemical Technology and Engineering
Szczecin, Poland
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Morawski, Antoni W.
Sep 26, 2019
Green Sciences
Volume 21 (2019): Issue 3 (September 2019)
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Published Online:
Sep 26, 2019
Page range:
60 - 67
DOI:
https://doi.org/10.2478/pjct-2019-0031
Keywords
iron diet supplements
,
magnetic analysis
,
chemical analysis
,
microbial analysis
,
supplements stability
© 2019 Joanna Grzechulska-Damszel et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
