Composition of foods and dishes commonly consumed in villages of the Gezira area of Sudan. III. Fatty Acids, Retinol, α‐, β‐ Carotene and Tocopherols

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• With support of a grant of the Ministry of Science and Research of the Federal State of Northrhine‐Westfalia, FRG
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• With support of a grant of the German Academic Exchange Service (DAAD)
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