1. Research Repository
  2. Faculty of Medicine
  3. Biochemistry
Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7236
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSanfar, A.N.M.
dc.contributor.authorNithiyanantharajah, N.
dc.contributor.authorSivarathy, A.
dc.contributor.authorBalakumar, Sandrasegarampillai
dc.contributor.authorArasaratnam, Vasanthy
dc.date.accessioned2022-09-26T05:05:00Z-
dc.date.available2022-09-26T05:05:00Z-
dc.date.issued2012
dc.identifier.citationProceedings of Jaffna Science Association, Vol.19, No.1, 5th April 2012en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7236-
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectRecommended daily nutritional requirementsen_US
dc.subjectCarbohydrateen_US
dc.subjectProteinen_US
dc.subjectFaten_US
dc.subjectCrude fiberen_US
dc.titleProximate composition of nutrients in dishes commonly served by the canteen at Faculty of medicine, University of Jaffnaen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

Files in This Item:
File Description SizeFormat 
012 - 2012.pdf322.57 kBAdobe PDFThumbnail
View/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.