Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Hemaidan, N."'
Autor:
Tesi, G., Boutourline, E., Kerr, G. R., Hegsted, D. M., Lozy, M. El, Ghamry, M., Stare, F. J., Kallal, Z., Turki, M., Hemaidan, N.
Publikováno v:
Ecology of Food & Nutrition; Jan1975, Vol. 4 Issue 1, p5-13, 9p
Autor:
Sumner Gerard, M. J. Forman, Z. Kallal, M el Lozy, R. Wooden, M. Turki, Kerr Gr, U. James, I. Hornstein, Hemaidan N, Boutourline E, Fredrick J. Stare, Mohamed T. El Ghamry, Tesi G
Publikováno v:
Ecology of Food and Nutrition. 10:45-55
Cereal products are the major sources of dietary energy and protein in many developing countries where nutritional deficiencies are either present or suspected. Such countries may consider the potential for fortifying these cereal products with nutri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd281193885c2a9a293fcf619f708210
https://doi.org/10.1080/03670244.1980.9990615
https://doi.org/10.1080/03670244.1980.9990615
Autor:
M el Lozy, Hemaidan N, Tesi G, Boutourline E, Kerr Gr, Turki M, Ghamry Mt, Fredrick J. Stare, D M Hegsted, Kallal Z
Publikováno v:
Ecology of Food and Nutrition. 4:5-13
As part of a study on the effects of lysine fortification of wheat in Southern Tunisia, the food consumption of the villages in the study area was determined. After a qualitative survey (by questionnaire), four quantitative surveys were made on rando
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38361acb4139eccd0f3fb8e4ed40acc0
https://doi.org/10.1080/03670244.1975.9990401
https://doi.org/10.1080/03670244.1975.9990401
Publikováno v:
Soil Science; June 1965, Vol. 99 Issue: 6 p387-391, 5p
Publikováno v:
Soil Science Society of America Journal; April 1956, Vol. 20 Issue: 2 p172-175, 4p
Publikováno v:
Soil Science; November 1965, Vol. 100 Issue: 5 p321-334, 14p
Autor:
Hemaidan N, Ghamry Mt, D M Hegsted, M el Lozy, Kerr Gr, Kallal Z, Turki M, Tesi G, Boutourline E, Fredrick J. Stare
Publikováno v:
The American journal of clinical nutrition. 28(10)
As part of a study of the effects of lysine supplementation of wheat products in Southern Tunisia one qualitative and four quantitative surveys of food consumption were carried out. The average diet provided 7.1 MJ (1,670 kcal), 42 g of protein and 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bce83037045a3c36640862165e70af52
https://pubmed.ncbi.nlm.nih.gov/1180250
https://pubmed.ncbi.nlm.nih.gov/1180250
Akademický článek
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Autor:
Stare, Fredrick J., Kerr, George R., Boutourline, E., Hemaidan, N., Kallal, Z., Tesi, G., Wooden, R., El Ghamry, Mohamed T., El Lozy, M., Forman, M. J., Gerard, Sumner, Hornstein, I., James, U., Turki, M.
Publikováno v:
Ecology of Food & Nutrition; 1980, Vol. 10 Issue 1, p45, 0p
Autor:
Boutourline, E., Lozy, M. el, Kerr, G. R., Hegsted, D. M., Ghamry, M. T., Turki, M., Tesi, G., Stare, F. J., Hemaidan, N., Kallal, Z.
Publikováno v:
American Journal of Clinical Nutrition; Oct1975, Vol. 28 Issue 10, p1183, 0p