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

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dc.contributor.authorNahapetian, Aratoonnaz
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1967
dc.date.accessioned2012-06-13T05:42:12Z
dc.date.available2012-06-13T05:42:12Z
dc.date.issued1967
dc.descriptionThesis (M.S.)--[Faculty of Agricultural Sciences], A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentix, 56 leaves : ill. cm.
dc.identifier.urihttp://hdl.handle.net/10938/1228
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:000903 AUBNO
dc.subject.lcshFood -- Research
dc.subject.lcshNutrition
dc.subject.lcshIron -- Physiological effect
dc.titleA comparison of methods for the study of physiological availability of food Iron
dc.typeThesis

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