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

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dc.contributor.authorWickramasinghe, I.
dc.contributor.authorRanaweera, K.K.D.S.
dc.contributor.authorChandrika, U.G.
dc.contributor.authorBamunuarachchi, A.
dc.date.accessioned2011-01-31T09:09:28Z
dc.date.available2011-01-31T09:09:28Z
dc.date.issued2008-12
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 36(4):327-330en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6778
dc.language.isoenen_US
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectFishen_US
dc.subjectCookingen_US
dc.subjectIron contenten_US
dc.subjectSardinella melanuraen_US
dc.subjectSardinella albellaen_US
dc.subjectCarnax spp.en_US
dc.subjectExocoetus volitansen_US
dc.subjectIron availabilityen_US
dc.subjectAtomic absorption spectroscopyen_US
dc.subject.lccFood Science & Technology
dc.titleContent and in vitro availability of iron in cooked fish commonly consumed in Sri Lankaen_US
dc.typeArticleen_US

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