Physiological availability of iron in some Middle Eastern foodstuffs

Esfahani, Mojtaba,

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dc.contributor.author	Esfahani, Mojtaba,
dc.date.accessioned	2012-06-13T05:40:17Z
dc.date.available	2012-06-13T05:40:17Z
dc.date.issued	1965
dc.identifier.uri	http://hdl.handle.net/10938/966
dc.description	Thesis (M.S.)--Faculty of Agricultural sciences, A.U.B.
dc.description	Includes bibliographical references.
dc.format.extent	x, 61 leaves : ill. cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:000727 AUBNO
dc.subject.lcsh	Iron
dc.subject.lcsh	Food
dc.title	Physiological availability of iron in some Middle Eastern foodstuffs
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences

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