About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine

1995

Mosha, T.C. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Nutrition) | Pace, R.D. | Adeyeye, S. | Mtebe, K. | Laswai, H.

AGROVOC Keywords
acide ascorbique acido ascorbico amaranthus arachide ascorbic acid batata cacahuete caupi citrouille composition globale contenido mineral corps gras cowpeas crude protein dietary fibres fats fibra de la dieta fibre alimentaire grasas groundnuts mineral content patate douce proteina bruta proximate composition pumpkins riboflavin riboflavina riboflavine sweet potatoes tanzania tanzanie thiamin thiamine tiamina
Bibliographic information
Volume 48 Issue 3 ISSN 0921-9668
Pagination
pp. 235-245
Other Subjects
Proteine brute; Calabaza (cucurbita); Composicion aproximada; Niebe; Teneur en elements mineraux
Language
English
Note
Summary (En)
25 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wageningen University & Research

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]