Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana

Anin, Stephen Kofi

Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana

Anin SK (2021)
Bielefeld: Universität Bielefeld.

Bielefelder E-Dissertation | Englisch

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Anin SK-PhD Dissertation (Monograph)-May, 2021.pdf 6.64 MB

DOI

https://doi.org/10.4119/unibi/2955292

URN

urn:nbn:de:0070-pub-29552920

Autor*in

Anin, Stephen Kofi

Gutachter*in / Betreuer*in

Krämer, Alexander^UniBi ; Hornberg, Claudia^UniBi; Saaka, Mahama

Einrichtung

Fakultät für Gesundheitswissenschaften

Jahr

2021

Seite(n)

280

Urheberrecht / Lizenzen

Creative Commons Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International (CC BY-NC-ND 4.0)

Page URI

https://pub.uni-bielefeld.de/record/2955292

Zitieren

Anin SK. Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Bielefeld: Universität Bielefeld; 2021.

Anin, S. K. (2021). Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Bielefeld: Universität Bielefeld. https://doi.org/10.4119/unibi/2955292

Anin, Stephen Kofi. 2021. Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Bielefeld: Universität Bielefeld.

Anin, S. K. (2021). Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Bielefeld: Universität Bielefeld.

Anin, S.K., 2021. Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana, Bielefeld: Universität Bielefeld.

S.K. Anin, Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana, Bielefeld: Universität Bielefeld, 2021.

Anin, S.K.: Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Universität Bielefeld, Bielefeld (2021).

Anin, Stephen Kofi. Effects of Traditional Cereal Processing Methods on Complementary Meal Ingredients: Potential Risk Factors of Malnutrition amongst Children in Northern Ghana. Bielefeld: Universität Bielefeld, 2021.

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