Heme iron content in lamb meat is differentially altered upon boiling, grilling, or frying as assessed by four distinct analytical methods

The Scientific World Journal

Volumn 2013, Issue , 2013, Pages

  Pourkhalili, Azin ^a   Mirlohi, Maryam ^b   Rahimi, Ebrahim ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONE; FERROZINE; HEME IRON; HYDROCHLORIC ACID; IRON; UNCLASSIFIED DRUG; WATER; FERRITIN; HAEMOFERRITIN; HEMOPROTEIN;

ARTICLE; BIOLING; CONTROLLED STUDY; COOKING; DRY WEIGHT; FOOD PROCESSING; FRYING; GRILLING; IRAN; LAMB MEAT; RAW MEAT; ANIMAL; COMPARATIVE STUDY; FOOD ANALYSIS; MEAT; METHODOLOGY; SHEEP;

OVIS ARIES;

ANIMALS; COOKING; FERRITINS; FOOD ANALYSIS; HEMEPROTEINS; MEAT; SHEEP;

EID: 84878626403     PISSN: None     EISSN: 1537744X     Source Type: Journal    
DOI: 10.1155/2013/374030     Document Type: Article

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