Sharma, Shally, Ritika Khandelwal, Kapil Yadav, Gomathi Ramaswamy, and Kashish Vohra. “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 11, no. 2 (June 29, 2021): 994–1005. Accessed December 26, 2024. https://nepjol.info./index.php/NJE/article/view/36682.