Content and in vitro availability of iron in cooked fish commonly consumed in Sri Lanka

Wickramasinghe, I.; Ranaweera, K.K.D.S.; Chandrika, U.G.; Bamunuarachchi, A.

Content and in vitro availability of iron in cooked fish commonly consumed in Sri Lanka

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JNSF-36(4)-327.pdf (401.77 KB)

Date

2008-12

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National Science Foundation:Colombo

Keywords

Fish, Cooking, Iron content, Sardinella melanura, Sardinella albella, Carnax spp., Exocoetus volitans, Iron availability, Atomic absorption spectroscopy

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Journal of the National Science Foundation of Sri Lanka, 36(4):327-330

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https://dl.nsf.gov.lk/handle/1/6778

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Journal of the National Science Foundation of Sri Lanka

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Content and in vitro availability of iron in cooked fish commonly consumed in Sri Lanka

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