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  • 标题:Effect of Cooking Methods on Total and Heme Iron Content of Anchovy
  • 本地全文:下载
  • 作者:Sadettin Turhan ; N. Şule Üstün ; T. Bogaçhan Altunkaynak
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2003
  • 卷号:28
  • 期号:6
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this research, effect of cooking methods (electric oven, grill, microwave, and boiling water) on total and heme iron content of anchovy was investigated. According to the results, the effect of cooking methods on total and heme iron content of anchovy was found to be significant at P<0.01 level. The highest total and heme iron lost was determined in grilled samples and the lowest in boiled samples. The boiling was found to be most suitable method in terms of total and heme iron content.
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