Please use this identifier to cite or link to this item:
|Title:||Composition of mixed dishes commonly consumed in the arabian gulf states|
|Authors:||Abdulrahman O. Musaiger|
Ministry of Health
|Keywords:||Agricultural and Biological Sciences;Environmental Science;Medicine|
|Citation:||Ecology of Food and Nutrition. Vol.16, No.2 (1985), 153-160|
|Abstract:||The nutrient composition of seventeen cooked dishes commonly consumed in the Arabian Gulf States was chemically examined. Five dishes were analysed for proximate constituents, vitamin and mineral compositions. It was found that they contained little amounts of water soluble vitamins and iron. Twelve dishes were analyzed for proximate composition alone. Generally, most of the dishes analyzed here could supply an appropriate amount of protein and calories if consumed in sufficient quantity. © 1985, Taylor & Francis Group, LLC. All rights reserved.|
|Appears in Collections:||Scopus 1969-1990|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.