Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Journal of Food Composition and Analysis

Volumn 19, Issue 4, 2006, Pages 384-387

  Turhan, Sadettin ^a   Sule Ustun, N ^a   Bank, Inci ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Bluefish; Bonito; Freeze thaw; Heme iron; Total iron

Indexed keywords

KATSUWONUS PELAMIS; PISCES; POMATOMUS SALTATOR; SARDA SARDA;

EID: 33645770028     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.10.005     Document Type: Article

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