A comparison of methods for the study of physiological availability of food Iron

Nahapetian, Aratoonnaz

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dc.contributor.author	Nahapetian, Aratoonnaz
dc.date.accessioned	2012-06-13T05:42:12Z
dc.date.available	2012-06-13T05:42:12Z
dc.date.issued	1967
dc.identifier.uri	http://hdl.handle.net/10938/1228
dc.description	Thesis (M.S.)--[Faculty of Agricultural Sciences], A.U.B.
dc.description	Includes bibliographical references.
dc.format.extent	ix, 56 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:000903 AUBNO
dc.subject.lcsh	Food -- Research
dc.subject.lcsh	Nutrition
dc.subject.lcsh	Iron -- Physiological effect
dc.title	A comparison of methods for the study of physiological availability of food Iron
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences

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