Determination of sensory thresholds of selected iron compounds and formulation of iron-fortified Arabic bread - by Nour El Ouyoun Ali Najm
| dc.contributor.author | Najm, Nour El Ouyoun Ali | |
| dc.contributor.department | Department of Nutrition and Food Sciences | |
| dc.contributor.faculty | Faculty of Agricultural and Food Sciences | |
| dc.contributor.institution | American University of Beirut | |
| dc.date | 2008 | |
| dc.date.accessioned | 2012-06-13T07:14:03Z | |
| dc.date.available | 2012-06-13T07:14:03Z | |
| dc.date.issued | 2008 | |
| dc.description | Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2008.;"Advisor : Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Member of Committee : Dr. Ammar Olabi, Assistant Professor, Nutrition and Food Sciences--Member | |
| dc.description | Bibliography : leaves 68-75. | |
| dc.description.abstract | Iron deficiency anemia (IDA) is prevalent in developing countries. The most prom ising strategy for prevention of IDA is micronutrient fortification of foods. St ill, the success of any iron fortification program depends on factors such as th e fortificat | |
| dc.format.extent | xiv, 75 leaves : ill. 30 cm. | |
| dc.identifier.uri | http://hdl.handle.net/10938/7735 | |
| dc.language.iso | en | |
| dc.relation.ispartof | Theses, Dissertations, and Projects | |
| dc.subject.classification | ST:005146 AUBNO | |
| dc.subject.lcsh | Iron deficiency anemia | |
| dc.subject.lcsh | Bread | |
| dc.subject.lcsh | Iron salts | |
| dc.title | Determination of sensory thresholds of selected iron compounds and formulation of iron-fortified Arabic bread - by Nour El Ouyoun Ali Najm | |
| dc.type | Thesis |