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

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JNSF-36(4)-327.pdf (162.93 KB)

Date

Authors

Wickramasinghe, I.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda

Ranaweera, K.K.D.S.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda

Chandrika, U.G.^iDepartment of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda

Bamunuarachchi, A.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda

Publisher

National Science Foundation:Colombo

Keywords

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

Citation

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

URI

http://vidya.nsf.gov.lk:8080/pdfs/JNSF-36(4)/JNSF-36(4)-327.pdf
https://viduketha.nsf.gov.lk/handle/123456789/632

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Journal of the National Science Foundation of Sri Lanka (JNSF)