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Volumn 49, Issue 11, 1997, Pages 508-511

Haem iron content of Australian meats and fish

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EID: 0031489687     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)

References (18)
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    • Contributions of heme and nonheme iron to human nutrition
    • Carpenter, CE & Mahoney, AW. 1992. Contributions of heme and nonheme iron to human nutrition. Crit Rev Food Sci Nutr 31: 333-367
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    • Carpenter, C.E.1    Mahoney, A.W.2
  • 4
    • 0004252355 scopus 로고
    • Australia. Australian Government Publishing Service, Canberra
    • Cashel, K, English, R & Lewis, J. 1989. Composition of foods, Australia. Australian Government Publishing Service, Canberra.
    • (1989) Composition of Foods
    • Cashel, K.1    English, R.2    Lewis, J.3
  • 5
    • 84987278557 scopus 로고
    • Processing and frozen storage effects on the iron content of cod and mackerel
    • Gomez-Basauri, JV & Regenstein, JM. 1992. Processing and frozen storage effects on the iron content of cod and mackerel. J. Food Sci. 57: 1332-1336
    • (1992) J. Food Sci. , vol.57 , pp. 1332-1336
    • Gomez-Basauri, J.V.1    Regenstein, J.M.2
  • 7
    • 0041764826 scopus 로고
    • Validity and assumptions in estimating heme iron for determining available dietary iron
    • Hendricks, DG, Mahoney, AW, Zhang, D & Yu, Y. 1987. Validity and assumptions in estimating heme iron for determining available dietary iron. Fed. Proc. 46: 1160
    • (1987) Fed. Proc. , vol.46 , pp. 1160
    • Hendricks, D.G.1    Mahoney, A.W.2    Zhang, D.3    Yu, Y.4
  • 9
    • 0027630767 scopus 로고
    • Determination of metals in foodstuffs by atomic absorption spectrophotometry after dry-ashing: NMKL interlaboratory study of lead, cadmium, zinc, copper, iron, chromium, and nickel
    • Jorhem, L. 1993. Determination of metals in foodstuffs by atomic absorption spectrophotometry after dry-ashing: NMKL interlaboratory study of lead, cadmium, zinc, copper, iron, chromium, and nickel. J. AOAC. Intern. 76: 798-813
    • (1993) J. AOAC. Intern. , vol.76 , pp. 798-813
    • Jorhem, L.1
  • 10
    • 0000295692 scopus 로고
    • Heme iron content in selected ready-to-serve beef products
    • Kalpalathika, M, Clark, EM & Mahoney, A. 1991. Heme iron content in selected ready-to-serve beef products. J. Agric. Food Chem. 39: 1091-1093
    • (1991) J. Agric. Food Chem. , vol.39 , pp. 1091-1093
    • Kalpalathika, M.1    Clark, E.M.2    Mahoney, A.3
  • 11
    • 0014348282 scopus 로고
    • The effect of interaction of various foods on iron absorption
    • Layrisse, M, Martinez-Torres, C & Roche M. 1968. The effect of interaction of various foods on iron absorption. Am. J. Clin. Nutr. 21: 1175-1183
    • (1968) Am. J. Clin. Nutr. , vol.21 , pp. 1175-1183
    • Layrisse, M.1    Martinez-Torres, C.2    Roche, M.3
  • 13
    • 0017180237 scopus 로고
    • Food iron absorption in human subjects. IV. the effects of calcium and phosphate salts on the absorption of nonhaem iron
    • Monsen, ER & Cook, JD. 1976. Food iron absorption in human subjects. IV. The effects of calcium and phosphate salts on the absorption of nonhaem iron. Am. J. Clin. Nutr. 29: 1142-1148
    • (1976) Am. J. Clin. Nutr. , vol.29 , pp. 1142-1148
    • Monsen, E.R.1    Cook, J.D.2
  • 15
    • 84987360139 scopus 로고
    • Modification of the Schricker nonheme iron method to minimize pigment effects for red meats
    • Rhee, KS & Ziprin, YA. 1987. Modification of the Schricker nonheme iron method to minimize pigment effects for red meats. J. Food Sci. 52: 1174-1176
    • (1987) J. Food Sci. , vol.52 , pp. 1174-1176
    • Rhee, K.S.1    Ziprin, Y.A.2
  • 16
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    • 84986450169 scopus 로고
    • Measurement and content of nonheme and total iron in muscle
    • Schricker, BR, Miller, DD & Stouffer, JE. 1982. Measurement and content of nonheme and total iron in muscle. J. Food Sci. 47: 740-743
    • (1982) J. Food Sci. , vol.47 , pp. 740-743
    • Schricker, B.R.1    Miller, D.D.2    Stouffer, J.E.3
  • 18
    • 0001274617 scopus 로고
    • Effects of cooking and chemical treatment on heme and non-heme iron in meat
    • Schricker, BR & Miller, DD. 1983. Effects of cooking and chemical treatment on heme and non-heme iron in meat. J. Food Sci. 48: 1340-43, 49
    • (1983) J. Food Sci. , vol.48 , pp. 1340-1343
    • Schricker, B.R.1    Miller, D.D.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.