| dc.contributor.author | Turhan, S | |
| dc.contributor.author | Altunkaynak, TB | |
| dc.contributor.author | Yazici, F | |
| dc.date.accessioned | 2020-06-21T15:39:00Z | |
| dc.date.available | 2020-06-21T15:39:00Z | |
| dc.date.issued | 2004 | |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | https://doi.org/10.1016/j.meatsci.2003.10.004 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12712/21465 | |
| dc.description | WOS: 000220419300002 | en_US |
| dc.description | PubMed: 22061313 | en_US |
| dc.description.abstract | 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 +/- 4.43 - 4.49 +/- 1.95 mug/g, respectively. The percent heme iron contents in beef and chicken doners were 46.06% and 34.36%, respectively. (C) 2003 Elsevier Ltd. All rights reserved. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Elsevier Sci Ltd | en_US |
| dc.relation.isversionof | 10.1016/j.meatsci.2003.10.004 | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | iron | en_US |
| dc.subject | heme iron | en_US |
| dc.subject | beef doner | en_US |
| dc.subject | chicken doner | en_US |
| dc.title | A note on the total and heme iron contents of ready-to-eat doner kebabs | en_US |
| dc.type | article | en_US |
| dc.contributor.department | OMÜ | en_US |
| dc.identifier.volume | 67 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 191 | en_US |
| dc.identifier.endpage | 194 | en_US |
| dc.relation.journal | Meat Science | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
