@article{8defbc2cb5254eb09c82e41f80065586,
title = "Comparison of fluoride concentrations in commonly consumed ready-to-eat infant foods",
keywords = "Fluoride, Fluorosis, Infant food",
author = "Jennifer Moseley-Stevens and Chen, {Jung Wei} and Traficante, {F. Robert} and Grabowsky, {Richard L.}",
note = "PURPOSE: The purpose of this study was to measure the fluoride concentrations in ready-to-eat infant food, and to determine if significant differences exist among flavors and brands. METHODS: One hundred fifty samples of 5 infant food flavors from an organic infant food manufacturer and the largest infant food manufacturer were compared using the Taves microdiffusion method.",
year = "2010",
month = nov,
language = "American English",
volume = "32",
pages = "513--517",
journal = "Pediatric Dentistry",
issn = "0164-1263",
number = "7",
}