The nutritive value of Spirulina platensis (raw and cooked)

2006

Sulieman, A.E., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Arabi, S.A., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Elhardallou, S.B., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Ssaleh, Z.A., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Mustafa, W.A., University of Bakht Al Rida, El Dueim (Sudan) , Faculty of Agriculture, Dept. of Food Science


书目信息
Gezira Journal of Agricultural Science (Sudan)
4 1 ISSN 1728-9556
页码
pp. 123-129
其它主题
Teneur en proteines; Composicion de los alimentos
语言
英语
注释
Summaries (En, Ar)
1 tables; 6 ref.
类型
Bibliography; Summary

2013-06-15
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