Consumption of raw and fried sardine (Clupea pilchardus) as protein source of diets: Effects on iron metabolism in rats

Journal of the Science of Food and Agriculture

Volumn 82, Issue 13, 2002, Pages 1497-1503

  Seiquer, Isabel ^a,b   Aspe, Teresa ^a   Pérez Granados, Ana M ^b   Navarro, M Pilar ^a  

^a CSIC   (Spain)

^b CSIC   (Spain)

Author keywords

Frying; Iron bioavailability; Protein; Sardine

Indexed keywords

FOOD CONSUMPTION;

CLUPEA; CLUPEA HARENGUS; CLUPEIDAE; SARDINA PILCHARDUS;

EID: 0036792885     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1211     Document Type: Article

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