Iron content and in vitro availability of iron in cooked Sardinella albella and Exocoetus volitans

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dc.contributor.authorWickramasinghe, I.Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda,indiraw@sjp.ac.lk
dc.contributor.authorRanaweera, K K D S.Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda
dc.contributor.authorChandrika, U G.Department of Biochemistry, University of Sri Jayewardenepura, Gangodawila, Nugegoda
dc.contributor.authorBamunuarchchi, A
dc.date.accessioned2026-07-13T18:12:45Z
dc.date.issued2007
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2007/129B
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/10983
dc.language.isoEnglish
dc.publisherproceedings of the 63rd Annual Session,Part 1- Abstracts
dc.subjectAgricultural Sciences and Forestry
dc.subject-
dc.titleIron content and in vitro availability of iron in cooked Sardinella albella and Exocoetus volitans
dc.typeArticle

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