Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 169-172

  Turhan, Sadettin ^a   Ustun, N Sule ^a   Altunkaynak, T Bogachan ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Anchovy; Cooking methods; Heme iron; Total iron

Indexed keywords

HEME; IRON;

ANCHOVY; ARTICLE; COOKING; ELECTRICITY; FOOD ANALYSIS; FOOD PROCESSING; INTERMETHOD COMPARISON; MICROWAVE IRRADIATION; NONHUMAN; SAMPLE; STATISTICAL SIGNIFICANCE;

ANCHOA; ENGRAULIS;

EID: 3042743792     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.026     Document Type: Article

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