Content and in vitro availability of iron in cooked fish commonly consumed Sri Lanka
Open Access
|Dec 2008Authors
I Wickramasinghe
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda.
KKDS Ranaweera
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda.
UG Chandrika
Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda.
A Bamunaurachchi
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda.
DOI: https://doi.org/10.4038/jnsfsr.v36i4.272 | Journal eISSN: 2362-0161
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:
© 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.