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Please use this identifier to cite or link to this item: http://repository.li.mahidol.ac.th/dspace/handle/123456789/30727
Title: Composition of mixed dishes commonly consumed in the arabian gulf states
Authors: Abdulrahman O. Musaiger
Pongtorn Sungpuag
Ministry of Health
Mahidol University
Keywords: Agricultural and Biological Sciences;Environmental Science;Medicine
Issue Date: 1-Feb-1985
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.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0001035928&origin=inward
http://repository.li.mahidol.ac.th/dspace/handle/123456789/30727
ISSN: 15435237
03670244
Appears in Collections:Scopus 1969-1990

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