The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf

Archivos Latinoamericanos de Nutricion

Volumn 58, Issue 1, 2008, Pages 103-109

  Musaiger, Abdulrahman O ^a   D'Souza, Reshma ^a  

^a Bahrain Centre for Studies and Research   (Bahrain)

Author keywords

Cooking; Fish; Heavy metals; Minerals; Proximate composition; Shrimp

Indexed keywords

HEAVY METAL; MINERAL;

ANIMAL; ARTICLE; BAHRAIN; CHEMISTRY; COOKING; FEEDING BEHAVIOR; FISH; HUMAN; METHODOLOGY; PENAEIDAE; SHELLFISH;

ANIMALS; BAHRAIN; COOKERY; FISHES; FOOD HABITS; HUMANS; METALS, HEAVY; MINERALS; PENAEIDAE; SHELLFISH;

DECAPODA (CRUSTACEA); LETHRINUS NEBULOSUS; PLECTORHINCHUS SORDIDUS; SCOMBEROMORUS COMMERSON;

EID: 49449087493     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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