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Composition of mixed dishes commonly consumed in the arabian gulf states

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dc.contributor.authorAbdulrahman O. Musaigeren_US
dc.contributor.authorPongtorn Sungpuagen_US
dc.contributor.otherMinistry of Healthen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-10-12T07:47:11Z
dc.date.available2018-10-12T07:47:11Z
dc.date.issued1985-02-01en_US
dc.description.abstractThe 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.en_US
dc.identifier.citationEcology of Food and Nutrition. Vol.16, No.2 (1985), 153-160en_US
dc.identifier.doi10.1080/03670244.1985.9990856en_US
dc.identifier.issn15435237en_US
dc.identifier.issn03670244en_US
dc.identifier.other2-s2.0-0001035928en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/30727
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0001035928&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectEnvironmental Scienceen_US
dc.subjectMedicineen_US
dc.titleComposition of mixed dishes commonly consumed in the arabian gulf statesen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0001035928&origin=inwarden_US

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