Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/420815
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.coverage.spatial | ||
dc.date.accessioned | 2022-11-28T11:14:28Z | - |
dc.date.available | 2022-11-28T11:14:28Z | - |
dc.identifier.uri | http://hdl.handle.net/10603/420815 | - |
dc.description.abstract | newline | |
dc.format.extent | 231 | |
dc.language | English | |
dc.relation | APA | |
dc.rights | self | |
dc.title | A Study on Nutritional Composition Documentation of Traditional Foods of Karnataka | |
dc.title.alternative | ||
dc.creator.researcher | Tejashwini Padakatti | |
dc.subject.keyword | Clinical Medicine | |
dc.subject.keyword | Clinical Pre Clinical and Health | |
dc.subject.keyword | Nutrition and Dietetics | |
dc.description.note | ||
dc.contributor.guide | Renuka Meti | |
dc.publisher.place | Bijapur | |
dc.publisher.university | Karnataka State Womens University | |
dc.publisher.institution | Food Processing and Nutrition | |
dc.date.registered | 2019 | |
dc.date.completed | 2022 | |
dc.date.awarded | 2022 | |
dc.format.dimensions | A4 | |
dc.format.accompanyingmaterial | DVD | |
dc.source.university | University | |
dc.type.degree | Ph.D. | |
Appears in Departments: | Food Processing & Nutrition |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
01_titel page.pdf | Attached File | 591.82 kB | Adobe PDF | View/Open |
03_contents.pdf | 603.18 kB | Adobe PDF | View/Open | |
04_abstract.pdf | 177.15 kB | Adobe PDF | View/Open | |
05_chapter-1.pdf | 347.94 kB | Adobe PDF | View/Open | |
06_chapter-2.pdf | 288.43 kB | Adobe PDF | View/Open | |
07_chapter- 3.pdf | 1.13 MB | Adobe PDF | View/Open | |
08_chapter -4.pdf | 19.55 MB | Adobe PDF | View/Open | |
09_chapter-5.pdf | 335.64 kB | Adobe PDF | View/Open | |
10_annexures.pdf | 201.52 MB | Adobe PDF | View/Open | |
80_recommendation.pdf | 743.95 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).
Altmetric Badge: