Abebe Ayelign (3 results)
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
Contact seller5-star sellerCondition: New
£ 38.71
£ 60.75 shippingShips from Germany to U.S.A.Quantity: 5 available
Taschenbuch. Condition: Neu. THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS | THE STABILITY OF MICRONUTRIENTS IN FORTIFIED FOOD STUFFS AFTER PROCESSING AND STORAGE: IODINE IN SALT AND IRON IN WHEAT FLOUR | Abebe Ayelign | Taschenbuch | Englisch | VDM Verlag Dr. Müller | EAN 9783639353723 | Verantwortliche Person für di…e EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
- Softcover
- Print on Demand
Seller: moluna, Greven, , Germanymoluna
Contact seller5-star sellerCondition: New
£ 35.08
£ 42.52 shippingShips from Germany to U.S.A.Quantity: Over 20 available
Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ayelign AbebeAbebe Ayelign, M.Sc in Food Science and Nutrition at Addis Ababa University and B.Sc in Chemistry at Dilla University Ethiopia. Currently i am working as a Lecturer… at Jimma University.This book comprises the effect.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 44.33
£ 52.64 shippingShips from Germany to U.S.A.Quantity: 2 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book comprises the effects of storage time, packaging materials, temperature, relative humidity and processing methods on the stability of iodine in salt and iron in wheat flour. Salt was fortified by potassium iodate in the level 6…6 mg /kg of salt with wet method of fortification. Then the iodized salt was stored using three packaging materials (LDPE, HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for about 6 months. Generally, the amount of iodine decreased with time (p 0.05). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different.
