Acceptability of Red Palm Oil in Food Preparations and its Effect of Supplementation on Nutritional Status of Selected Adolescent Girls (13 – 15 Years)
| dc.contributor.advisor | Thirumani Devi , A | |
| dc.contributor.author | Rathika, S | |
| dc.date.accessioned | 2019-05-27T08:20:13Z | |
| dc.date.available | 2019-05-27T08:20:13Z | |
| dc.date.issued | 2005-01 | |
| dc.department | Family and Community Science | en_US |
| dc.identifier.uri | https://ir.avinuty.ac.in/handle/avu/9197 | |
| dc.lang | English | en_US |
| dc.publication.category | Others | en_US |
| dc.publisher.type | Others | en_US |
| dc.title | Acceptability of Red Palm Oil in Food Preparations and its Effect of Supplementation on Nutritional Status of Selected Adolescent Girls (13 – 15 Years) | en_US |
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