SHARMA, S.; KHANDELWAL, R.; YADAV, K.; RAMASWAMY, G.; VOHRA, K. Effect of cooking food in iron pot and with iron ingot on increase in hemoglobin level and iron content of the food. Nepal Journal of Epidemiology, [S. l.], v. 11, n. 2, p. 994–1005, 2021. DOI: 10.3126/nje.v11i2.36682. Disponível em: https://nepjol.info/index.php/NJE/article/view/36682. Acesso em: 7 may. 2024.