Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand

Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand

This study determined vitamin D content in commonly consumed fish in Thailand and the effects of different cooking methods on vitamin D retention. Five species of freshwater fish and four species of marine fish were purchased from three representative markets. All of the fish were individually prepa...

Full description

Bibliographic Details
Main Authors: Piyanut Sridonpai, Kunchit Judprasong, Nichaphan Tirakomonpong, Preecha Saetang, Prapasri Puwastien, Nipa Rojroongwasinkul, Boonsong Ongphiphadhanakul
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
vitamin D
freshwater fish
marine fish
cooking method
true retention
Online Access:https://www.mdpi.com/2304-8158/11/6/819

Internet

https://www.mdpi.com/2304-8158/11/6/819

Similar Items