B-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Rahman, M. Mujibur | - |
| dc.contributor.author | Wahed, M.A. | - |
| dc.contributor.author | Ali, M. Akbar | - |
| dc.date.accessioned | 2012-10-10T03:20:23Z | - |
| dc.date.available | 2012-10-10T03:20:23Z | - |
| dc.date.issued | 1990 | - |
| dc.identifier.citation | J Food Comp Analysis 1990;3:47-53 | en |
| dc.identifier.uri | http://hdl.handle.net/123456789/3993 | - |
| dc.format.extent | 229186 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.language.iso | en | en |
| dc.subject | Vitamin A deficiency | en |
| dc.subject | Vegetables | en |
| dc.subject | Cooking | en |
| dc.subject | Bangladesh | en |
| dc.subject | beta Carotene | en |
| dc.title | B-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh | en |
| dc.type | Article | en |
| Appears in Collections: | A. Original papers | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 1990-JFoodCompAnalysis-47-RahmanMM.pdf | 223.81 kB | Adobe PDF | View/Open Request a copy |
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