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.2011-01-312011-01-312008-12Journal of the National Science Foundation of Sri Lanka, 36(4):327-330https://dl.nsf.gov.lk/handle/1/6778enFishCookingIron contentSardinella melanuraSardinella albellaCarnax spp.Exocoetus volitansIron availabilityAtomic absorption spectroscopyFood Science & TechnologyContent and in vitro availability of iron in cooked fish commonly consumed in Sri LankaArticle