Effect Of Iron Source And Content On The Nutritional Value Of Egyptian Balady Bread / By Amany EL-Sayed Mohamed Hegazi; Approved By Prof. Dr. Mohamed Khairy S. Morsi, Prof. Dr. Salah Hussein Abo-Rya, Dr. EL-Sayed Hegazi.

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TextLanguage: English Summary language: English, Arabic Producer: 1994Description: 123 pages : illustrations ; 30 cm. +Content type:

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تأثير كمية ومصدر الحديد على القيمة الغذائية للخبز البلدي المصري [Added title page title]

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Dissertation note: Thesis (M.Sc.) -Cairo University,1994.

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Item type	Current library	Home library	Call number	Status	Barcode
Thesis	مكتبة المئوية	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.1994.Am.E. (Browse shelf(Opens below))	Not for loan	01010110025227000

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Thesis (M.Sc.) -Cairo University,1994.

Bibliography: pages 99-123.

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