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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Autor*in
Anin, Stephen Kofi
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Jahr
2021
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280
Page URI
https://pub.uni-bielefeld.de/record/2955292

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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, 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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