Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts-Reference-Cited by-同舟云学术

Bromine and Iodine Contents in Raw and Cooked Shrimp and Its Parts

Published:2016-02-17 Issue:8 Volume:64 Page:1817-1822
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mesko Marcia F.¹,Toralles Isis G.¹,Hartwig Carla A.¹,Coelho Gilberto S.¹,Muller Aline L. H.²,Bizzi Cezar A.²,Mello Paola A.²

Affiliation:

1. Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul 96160-000, Brazil

2. Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05769

Reference41 articles.

1. Components and nutritional quality of shrimp processing by-products

2. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

3. World Health Organization (WHO). Assessment of Iodine Deficiency Disorders and Monitoring Their Elimination—A Guide for Programme Managers;WHO:Geneva, Switzerland, 2007.

4. Iodine-deficiency disorders

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