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

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

Journal of the National Science Foundation of Sri Lanka
Volume 36 (2008): Issue 4
By: ,  ,   and    
Open Access
|Dec 2008
Articles in this issue
DOI: https://doi.org/10.4038/jnsfsr.v36i4.272 | Journal eISSN: 2362-0161
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Language: English
Page range: 327 - 330
Published on: Dec 30, 2008
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
Carnax spp.,
cooking,
Exocoetus volitans,
Sardinella albella,
Sardinella melanura,
in vitro iron availability

© 2008 I Wickramasinghe, KKDS Ranaweera, UG Chandrika, A Bamunaurachchi, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 36 (2008): Issue 4
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