Iodine content of cooked and processed fish in Turkey
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02684.x/fullpdf
Reference25 articles.
1. Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public;Burger;Archives of Environmental Contamination and Toxicology,2004
2. Iodine content in fish and other food products from East Africa analysed by ICP-MS;Eckhoff;Journal of Food Composition and Analysis,1997
3. Effect of frying, grilling, and steaming on amino acid composition of marine fishes;Erkan;Journal of Medicinal Food,2010
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