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

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dc.contributor.authorWickramasinghe, I.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda
dc.contributor.authorRanaweera, K.K.D.S.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda
dc.contributor.authorChandrika, U.G.^iDepartment of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda
dc.contributor.authorBamunuarachchi, A.^iDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura^pGangodawila, Nugegoda
dc.date.accessioned2026-07-09T15:39:09Z
dc.date.issued2008
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 36(4):p.327-330
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF-36(4)/JNSF-36(4)-327.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/632
dc.language.isoEnglish
dc.publisherNational Science Foundation:Colombo
dc.subjectFood Science and Technology
dc.subjectFish
dc.subjectCooking
dc.subjectIron content
dc.subjectSardinella melanura
dc.subjectSardinella albella
dc.subjectCarnax spp.
dc.subjectExocoetus volitans
dc.subjectIron availability
dc.subjectAtomic absorption spectroscopy
dc.titleContent and in vitro availability of iron in cooked fish commonly consumed in Sri Lanka
dc.typeArticle

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