Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking

Palipane, K.S.; FAO, Rome (Italy) eng; New South Wales Univ., Kensington (Australia). School of Food Technology eng

Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking

22 tables; Bibliography p. 91-99 (83 ref.). Summary (En). Thesis (Master of applied science)

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Main Authors:	Palipane, K.S., FAO, Rome (Italy) eng, New South Wales Univ., Kensington (Australia). School of Food Technology eng
Format:	Texto biblioteca
Language:
Published:	(Kensington) (Australia) Feb
Subjects:	FOODS, ANALYTICAL METHODS, RICE, NUTRIENTS, CHEMICAL COMPOSITION, CARBOHYDRATES, PROTEINS, LIPIDS, VITAMINS, NUTRITIVE VALUE, CHEMISTRY, PREPARED FOODS, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, RIZ, ALIMENTOS, TECNICAS ANALITICAS, ARROZ, SUBSTANCE NUTRITIVE, COMPOSITION CHIMIQUE, GLUCIDE, PROTEINE, VITAMINE, VALEUR NUTRITIVE, CHIMIE, ALIMENT PREPARE, NUTRIENTES, COMPOSICION QUIMICA, CARBOHIDRATOS, PROTEINAS, VITAMINAS, VALOR NUTRITIVO, QUIMICA, ALIMENTOS PREPARADOS,
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spelling	unfao:6095132021-05-05T06:52:06ZComposition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking Palipane, K.S. FAO, Rome (Italy) eng New South Wales Univ., Kensington (Australia). School of Food Technology eng text(Kensington) (Australia)Feb 1981 22 tables; Bibliography p. 91-99 (83 ref.). Summary (En). Thesis (Master of applied science)22 tables; Bibliography p. 91-99 (83 ref.). Summary (En). Thesis (Master of applied science)Field DocumentFOODSANALYTICAL METHODSRICENUTRIENTSCHEMICAL COMPOSITIONCARBOHYDRATESPROTEINSLIPIDSVITAMINSNUTRITIVE VALUECHEMISTRYPREPARED FOODSPRODUIT ALIMENTAIRETECHNIQUE ANALYTIQUERIZALIMENTOSTECNICAS ANALITICASARROZSUBSTANCE NUTRITIVECOMPOSITION CHIMIQUEGLUCIDEPROTEINEVITAMINEVALEUR NUTRITIVECHIMIEALIMENT PREPARENUTRIENTESCOMPOSICION QUIMICACARBOHIDRATOSPROTEINASVITAMINASVALOR NUTRITIVOQUIMICAALIMENTOS PREPARADOS8113473-E
institution	FAO IT
collection	Koha
country	Italia
countrycode	IT
component	Bibliográfico
access	En linea
databasecode	cat-fao-it
tag	biblioteca
region	Europa del Sur
libraryname	David Lubin Memorial Library of FAO
language
topic	FOODS ANALYTICAL METHODS RICE NUTRIENTS CHEMICAL COMPOSITION CARBOHYDRATES PROTEINS LIPIDS VITAMINS NUTRITIVE VALUE CHEMISTRY PREPARED FOODS PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE RIZ ALIMENTOS TECNICAS ANALITICAS ARROZ SUBSTANCE NUTRITIVE COMPOSITION CHIMIQUE GLUCIDE PROTEINE VITAMINE VALEUR NUTRITIVE CHIMIE ALIMENT PREPARE NUTRIENTES COMPOSICION QUIMICA CARBOHIDRATOS PROTEINAS VITAMINAS VALOR NUTRITIVO QUIMICA ALIMENTOS PREPARADOS FOODS ANALYTICAL METHODS RICE NUTRIENTS CHEMICAL COMPOSITION CARBOHYDRATES PROTEINS LIPIDS VITAMINS NUTRITIVE VALUE CHEMISTRY PREPARED FOODS PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE RIZ ALIMENTOS TECNICAS ANALITICAS ARROZ SUBSTANCE NUTRITIVE COMPOSITION CHIMIQUE GLUCIDE PROTEINE VITAMINE VALEUR NUTRITIVE CHIMIE ALIMENT PREPARE NUTRIENTES COMPOSICION QUIMICA CARBOHIDRATOS PROTEINAS VITAMINAS VALOR NUTRITIVO QUIMICA ALIMENTOS PREPARADOS
spellingShingle	FOODS ANALYTICAL METHODS RICE NUTRIENTS CHEMICAL COMPOSITION CARBOHYDRATES PROTEINS LIPIDS VITAMINS NUTRITIVE VALUE CHEMISTRY PREPARED FOODS PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE RIZ ALIMENTOS TECNICAS ANALITICAS ARROZ SUBSTANCE NUTRITIVE COMPOSITION CHIMIQUE GLUCIDE PROTEINE VITAMINE VALEUR NUTRITIVE CHIMIE ALIMENT PREPARE NUTRIENTES COMPOSICION QUIMICA CARBOHIDRATOS PROTEINAS VITAMINAS VALOR NUTRITIVO QUIMICA ALIMENTOS PREPARADOS FOODS ANALYTICAL METHODS RICE NUTRIENTS CHEMICAL COMPOSITION CARBOHYDRATES PROTEINS LIPIDS VITAMINS NUTRITIVE VALUE CHEMISTRY PREPARED FOODS PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE RIZ ALIMENTOS TECNICAS ANALITICAS ARROZ SUBSTANCE NUTRITIVE COMPOSITION CHIMIQUE GLUCIDE PROTEINE VITAMINE VALEUR NUTRITIVE CHIMIE ALIMENT PREPARE NUTRIENTES COMPOSICION QUIMICA CARBOHIDRATOS PROTEINAS VITAMINAS VALOR NUTRITIVO QUIMICA ALIMENTOS PREPARADOS Palipane, K.S. FAO, Rome (Italy) eng New South Wales Univ., Kensington (Australia). School of Food Technology eng Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
description	22 tables; Bibliography p. 91-99 (83 ref.). Summary (En). Thesis (Master of applied science)
format	Texto
topic_facet	FOODS ANALYTICAL METHODS RICE NUTRIENTS CHEMICAL COMPOSITION CARBOHYDRATES PROTEINS LIPIDS VITAMINS NUTRITIVE VALUE CHEMISTRY PREPARED FOODS PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE RIZ ALIMENTOS TECNICAS ANALITICAS ARROZ SUBSTANCE NUTRITIVE COMPOSITION CHIMIQUE GLUCIDE PROTEINE VITAMINE VALEUR NUTRITIVE CHIMIE ALIMENT PREPARE NUTRIENTES COMPOSICION QUIMICA CARBOHIDRATOS PROTEINAS VITAMINAS VALOR NUTRITIVO QUIMICA ALIMENTOS PREPARADOS
author	Palipane, K.S. FAO, Rome (Italy) eng New South Wales Univ., Kensington (Australia). School of Food Technology eng
author_facet	Palipane, K.S. FAO, Rome (Italy) eng New South Wales Univ., Kensington (Australia). School of Food Technology eng
author_sort	Palipane, K.S.
title	Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
title_short	Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
title_full	Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
title_fullStr	Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
title_full_unstemmed	Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking
title_sort	composition of commercially produced australian rices and the changes in their b-vitamin and mineral contents during cooking
publisher	(Kensington) (Australia)
publishDate	Feb
work_keys_str_mv	AT palipaneks compositionofcommerciallyproducedaustralianricesandthechangesintheirbvitaminandmineralcontentsduringcooking AT faoromeitalyeng compositionofcommerciallyproducedaustralianricesandthechangesintheirbvitaminandmineralcontentsduringcooking AT newsouthwalesunivkensingtonaustraliaschooloffoodtechnologyeng compositionofcommerciallyproducedaustralianricesandthechangesintheirbvitaminandmineralcontentsduringcooking
_version_	1768057991075987456

Composition of commercially produced Australian rices and the changes in their B-vitamin and mineral contents during cooking

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