B-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh

Simple item page
dc.contributor.authorRahman, M. Mujibur
dc.contributor.authorWahed, M.A.
dc.contributor.authorAli, M. Akbar
dc.date.accessioned2012-10-10T03:20:23Z
dc.date.available2012-10-10T03:20:23Z
dc.date.issued1990
dc.identifier.otherhttp://dspace.icddrb.org/jspui/handle/123456789/3993
dc.identifier.urihttp://hdl.handle.net/123456789/3993
dc.language.isoen
dc.sourceICDDR,B Institutional Repository
dc.subjectVitamin A deficiency
dc.subjectVegetables
dc.subjectCooking
dc.subjectBangladesh
dc.subjectbeta Carotene
dc.titleB-Carotene losses during different methods of cooking green leafy vegetables in Bangladesh
dc.typeArticle

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
1990-JFoodCompAnalysis-47-RahmanMM.pdf
Size:
11.51 KB
Format:
Adobe Portable Document Format
Download

Collections

A. Original papers