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The effect of cooking method upon iron and zinc bioavailability in rice /

Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 2001. / A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy, Faculty of Science, Technology and Environment, University of Western Sydney, Hawkesbury Campus, 2001. Bibliography : leaves 205-244.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/223992408
Date January 2001
CreatorsShahnaseri, Mahnaz.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceView thesis

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