Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets-Reference-Cited by-同舟云学术

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

Published:2006-06 Issue:4 Volume:19 Page:384-387
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Turhan Sadettin,Sule Ustun N.,Bank Inci

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

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3. Biochemical and physicochemical changes in catfish (Silirus glanis) muscle as influenced by different freeze–thaw cycles;Benjakul;Food Chemistry,2001

4. Heme and total iron in ready-to-eat chicken;Clark;Journal of Agricultural and Food Chemistry,1997

5. Characteristics of edible muscle tissues;Foegeding,1996

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