SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN
Qatatsheh, A., Altaif, K., Hesketh, J., Seal, C., Aladaileh, S., Said, A., Omar, S., Hararah, M., Haddadin, M. (2011). SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN. EKB Journal Management System, 62(1), 118-125. doi: 10.21608/ejarc.2011.215044
A. A. Qatatsheh; K. Altaif; J. E. Hesketh; C. J. Seal; S. Aladaileh; A. J. Said; S. S. Omar; M. A. Hararah; M. S. Haddadin. "SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN". EKB Journal Management System, 62, 1, 2011, 118-125. doi: 10.21608/ejarc.2011.215044
Qatatsheh, A., Altaif, K., Hesketh, J., Seal, C., Aladaileh, S., Said, A., Omar, S., Hararah, M., Haddadin, M. (2011). 'SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN', EKB Journal Management System, 62(1), pp. 118-125. doi: 10.21608/ejarc.2011.215044
Qatatsheh, A., Altaif, K., Hesketh, J., Seal, C., Aladaileh, S., Said, A., Omar, S., Hararah, M., Haddadin, M. SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN. EKB Journal Management System, 2011; 62(1): 118-125. doi: 10.21608/ejarc.2011.215044

SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN

Egyptian Journal of Agricultural Sciences
Volume 62, Issue 1, January 2011, Pages 118-125    PDF (835.88 K)
Document Type: Research articles
DOI: 10.21608/ejarc.2011.215044
Authors
A. A. Qatatsheh1; K. Altaif1; J. E. Hesketh2; C. J. Seal3; S. Aladaileh4; A. J. Said5; S. S. Omar6; M. A. Hararah7; M. S. Haddadin8
1Department of Nursing, Princess Aisha Bint Al-hussein Faculty of Nursing, Al-hussein bin Talal University, Ma’an, Jordan,
2Institute of cell and Molecular Biosciences,
3School of Agriculture, Food and Rural development, University of Newcastle,
4Department of Biology, Faculty of Science, Alhussein bin Talal University, Ma’an, Jordan
5In Organic Materials Division, Industrial Chemistry Centre, Royal Scientific Society
6Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Salt, Jordan;
7Department of Environmental Engineering, Faculty of Engineering, Al-hussein bin Talal University, Ma’an, Jordan;
8Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
Keywords
Cereals; fruits; herbs; Jordan; selenium concentration; spices; vegetables
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