Yazar "Altunkaynak, TB" için listeleme
-
Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)
Turhan, S; Ustun, NS; Altunkaynak, TB (Elsevier Sci Ltd, 2004)The effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents ... -
A note on the total and heme iron contents of ready-to-eat doner kebabs
Turhan, S; Altunkaynak, TB; Yazici, F (Elsevier Sci Ltd, 2004)Total and heme iron contents of ready-to-eat beef and chicken doners collected from restaurants were determined. Total and heme iron contents of beef and chicken doners were 36.70 +/- 9.85 - 15.98 +/- 2.86 and 14.27 +/- ...
