Heme and nonheme iron content in raw and cooked animal products

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dc.contributor.advisorRatchanee Kongkachuichai
dc.contributor.advisorSomsri Charoenkiatkul
dc.contributor.advisorNipa Rojroongwasinkul
dc.contributor.authorPaweena Na Patthalung
dc.date.accessioned2023-09-22T08:03:30Z
dc.date.available2023-09-22T08:03:30Z
dc.date.copyright2000
dc.date.created2000
dc.date.issued2023
dc.format.extentxv, 158 leaves
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2000
dc.identifier.isbn9746647954
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/90134
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectAnimal Nutrition
dc.subjectHeme
dc.subjectIron
dc.subjectIron, Dietary
dc.subjectNonheme Iron Proteins
dc.titleHeme and nonheme iron content in raw and cooked animal products
dc.title.alternativeปริมาณธาตุเหล็กที่อยู่ในรูปของฮีมและไม่อยู่ในรูปฮีมในผลิตภัณฑ์จากสัตว์ที่ไม่ผ่านและผ่านกระบวนการทำให้สุก
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/scan/4036089.pdf
thesis.degree.departmentInstitute of Nutrition
thesis.degree.disciplineFood and Nutrition for Development
thesis.degree.grantorMahidol University
thesis.degree.levelMaster's degree
thesis.degree.nameMaster of Science

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