NUTRITIONAL QUALITY OF SOME TRADITIONAL ARAB GULF DISHES

被引：0
|
作者：
Afifi, Hanan S. [1 ]
Habib, Hosam M. [1 ]
Ibrahim, Wissam H. [1 ]
Ismail, Ismail A. [1 ]
机构：
[1] United Arab Emirates Univ, Coll Food & Agr, Abu Dhabi, U Arab Emirates
来源：
ANNALS OF NUTRITION AND METABOLISM | 2009年 / 55卷
关键词：
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：387 / 387
页数：1
相关论文
共 50 条
  • [41] NUTRITIONAL QUALITY OF SOME POPULAR RICE VARIETIES
    RAGHAVAIAH, P
    AHUJA, VP
    KAUL, AK
    NAIK, MS
    CURRENT SCIENCE, 1971, 40 (03): : 58 - +
  • [42] Defense spending and economic growth: Some empirical evidence from the Arab Gulf region
    Al-Yousif, YK
    DEFENCE AND PEACE ECONOMICS, 2002, 13 (03) : 187 - 197
  • [43] QUALITY CONTROL OF SOME TRADITIONAL MEAT PRODUCTS
    Dobrinas, S.
    Soceanu, A.
    Popescu, V.
    Stanciu, G.
    Suliman, S.
    SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY, 2013, 14 (01): : 29 - 40
  • [44] The quality of some cheeses manufactured by traditional methods
    Morar, Adriana
    Imre, Kalman
    Onci, Octavian
    Sala, Claudia Corina
    JOURNAL OF BIOTECHNOLOGY, 2016, 231 : S82 - S82
  • [45] The auto-cooking system for Chinese traditional dishes
    Fu, Z.
    Yan, W. X.
    Ma, W. T.
    Zhao, Y. Z.
    ASSEMBLY AUTOMATION, 2010, 30 (01) : 75 - 81
  • [46] Quality and safety of Gulf seafood is some of the finest in the world
    Holliday, Darryl
    Finley, John
    Tarr, Matthew
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
  • [47] Evaluation of Augmented Reality and Consumer Perceptions in Traditional DiShes
    Solmaz, Ridvan
    Pekersen, Yeliz
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2024, 22 (03) : 512 - 532
  • [48] Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
    Mamiro, Peter
    Nyagaya, Martha
    Kimani, Paul
    Mamiro, Delphina
    Jumbe, Theresia
    Macha, Joyce
    Chove, Bernard
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011, 10 (07): : 1181 - 1185
  • [49] COMPOSITION OF MIXED DISHES COMMONLY CONSUMED IN THE ARABIAN GULF STATES
    MUSAIGER, AO
    SUNGPUAG, P
    ECOLOGY OF FOOD AND NUTRITION, 1985, 16 (02) : 153 - 160
  • [50] Qualitative Analysis of Traditional Italian Dishes: FTIR Approach
    Durazzo, Alessandra
    Kiefer, Johannes
    Lucarini, Massimo
    Camilli, Emanuela
    Marconi, Stefania
    Gabrielli, Paolo
    Aguzzi, Altero
    Gambelli, Loretta
    Lisciani, Silvia
    Marletta, Luisa
    SUSTAINABILITY, 2018, 10 (11):
12345