Effects of methods of Cooking, application of nitrogen fertiliser and maturity on certain nutrients in the leaves ofAmaranthus hybridussub˜specieshybridus(Green Head)-Reference-Cited by-同舟云学术

Effects of methods of Cooking, application of nitrogen fertiliser and maturity on certain nutrients in the leaves ofAmaranthus hybridussub˜specieshybridus(Green Head)

Published:1976-10 Issue:1-2 Volume:2 Page:7-13
ISSN:0306-2686
Container-title:Plant Foods for Man
language:en
Short-container-title:Plant Foods for Man

Author:

Staffords Winifred L¹,Mugerwa J.S.¹,Bwabye Ruth¹

Affiliation:

1. Department of Animal Science (J.S.M.; R.B.) and Department of Biochemistry(W.L.S), Makerere University, Kampala, uganda

Publisher

Informa UK Limited

Subject

General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/03062686.1976.11904178

Reference3 articles.

1. AOAC (1965):Official Methods of Analysis, 10th edn. Washington DC: Association of Official Analytical Chemists.

2. Harris, R.S. & Von Loesecke, H. (1960):Nutritional Evaluation of Food Processing. New York: Wiley.

3. Whitehead, R.G. (1973):In Proteins in Human Nutrition, ed. J.W.G. Porter, London: Academic Press.

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