Kurt Gillhausen
Biographic Data
| ID | 7253614 |
|---|---|
| NAME | Kurt Gillhausen |
| GIVEN NAMES | Kurt |
| FAMILY NAME | Gillhausen |
| SIGNATURE | GILLHAUSEN K |
| AFFILIATIONS | Heinrich Heine University Düsseldorf |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1991 |
| LATEST PUBLICATION YEAR | 1991 |
| H-INDEX | 0 |
Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
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Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols
It is known that the fat content of ready‐to‐eat dishes of the people in the Gezira area of Sudan is low. In order to judge the adequacy intake of the essential fatty acids (FA), the FA composition of foods and dishes commonly consumed was analysed. Percentages of fatty acids are given for several types of sorghum, millet, sesame, fenugreek, different sorts of peas, as well as for processed foods like gruels, sauces, local thin‐leaf bread and veg…
Agronomy (1 work) · Animal Diversity and Health Studies (1 work) · Antioxidant (1 work) · Biochemistry (1 work) · Biology (1 work) · Carotene (1 work) · Chemistry (1 work) · Composition (language (1 work) · Food composition data (1 work) · Food Science (1 work)