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. 1920 Apr;14(2):114–119. doi: 10.1042/bj0140114
The Formation of Ferrous Sulphide in Eggs during Cooking
Charles Kenneth Tinkler
1, Marion Crossland Soar
1
Charles Kenneth Tinkler
1The Chemical Laboratory, Household and Social Science Department, King's College for Women
Find articles by Charles Kenneth Tinkler
Marion Crossland Soar
1The Chemical Laboratory, Household and Social Science Department, King's College for Women
Find articles by Marion Crossland Soar
1The Chemical Laboratory, Household and Social Science Department, King's College for Women
PMCID: PMC1258902 PMID: 16742889