Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods

Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iro...

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Detalles Bibliográficos
Autores principales: Pourkhalili, Azin, Mirlohi, Maryam, Rahimi, Ebrahim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662193/
https://www.ncbi.nlm.nih.gov/pubmed/23737716
http://dx.doi.org/10.1155/2013/374030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662193/
https://www.ncbi.nlm.nih.gov/pubmed/23737716
http://dx.doi.org/10.1155/2013/374030

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