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International Journal of Food Sciences and Nutrition Volume 45, 1994 - Issue 4
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Original Article

Protein, calcium and phosphorus utilisation in diets containing raw, cooked or canned tuna. Influence of 1 and 3 years' storage time

M. T. García-Arias Instituto de Nutrición y Bromatología (CSIC-UCM), Facultad de Farmacia, Universidad Complutense, Ciudad Universitaria, 28040, Madrid, Spain
,
A. M. Castrillón Instituto de Nutrición y Bromatología (CSIC-UCM), Facultad de Farmacia, Universidad Complutense, Ciudad Universitaria, 28040, Madrid, Spain
&
M. P. Navarro Instituto de Nutrición y Bromatología (CSIC-UCM), Facultad de Farmacia, Universidad Complutense, Ciudad Universitaria, 28040, Madrid, Spain
Pages 237-247 | Published online: 05 Aug 2009

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Read on this site (2)

Marta Mesías, Isabel Seiquer & M. Pilar Navarro. (2013) Iron Nutrition in Adolescence. Critical Reviews in Food Science and Nutrition 53:11, pages 1226-1237.
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Marta Mesías, Isabel Seiquer & M. Pilar Navarro. (2011) Calcium Nutrition in Adolescence. Critical Reviews in Food Science and Nutrition 51:3, pages 195-209.
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Articles from other publishers (2)

Isabel Seiquer, Teresa Aspe, Ana M Pérez-Granados & M Pilar Navarro. (2002) Consumption of raw and fried sardine ( Clupea pilchardus ) as protein source of diets: effects on iron metabolism in rats . Journal of the Science of Food and Agriculture 82:13, pages 1497-1503.
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Heribert J Watzke. (1998) Impact of processing on bioavailability examples of minerals in foods. Trends in Food Science & Technology 9:8-9, pages 320-327.
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