Effect of different cooking and processing methods on the nutritional qulaity of green leafy vegetables

Thumbnail Image

Files

416D.pdf (452.85 KB)

Date

2004

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Proceedings of the 60th Annual Session,Part 1-Abstracts

Abstract

Description

Keywords

Life and Earth Sciences, -

Citation

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2004/416D.pdf
 https://viduketha.nsf.gov.lk/handle/123456789/1142

Collections

Annual Session Proceedings – Abstracts

Endorsement

Review

Supplemented By

Referenced By

Copyright © National Science Foundation, Sri Lanka

Solution and developed by the NSLRC of National Science Foundation, Sri Lanka