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dc.contributor.authorAshworth, Annen
dc.contributor.authorDraper, Alizonen
dc.contributor.authorWorld Health Organization. Diarrhoeal Disease Control Programmeen
dc.coverage.spatialGeneva
dc.date.accessioned2012-06-16T22:59:06Z
dc.date.available2012-06-16T22:59:06Z
dc.date.created1992en
dc.date.issued1992en
dc.identifier.govdocWHO/CDD/EDP/92.4. Unpublisheden
dc.identifier.urihttps://iris.who.int/handle/10665/61642
dc.descriptionONLINEen
dc.descriptionWHO/CDD/EDP/92.4. Unpublisheden
dc.description50 p.en
dc.language.isoenen
dc.publisherWorld Health Organization
dc.publisherWorld Health Organization
dc.subject.meshChild Nutrition Disordersen
dc.subject.meshFood Handlingen
dc.subject.meshInfant Nutrition Disordersen
dc.subject.meshPlants, Edibleen
dc.subject.meshWeaningen
dc.subject.meshDeveloping Countriesen
dc.subject.otherNutrition and Food Safetyen
dc.titleThe potential of traditional technologies for increasing the energy density of weaning foods : a critical review of existing knowledge with particular reference to malting and fermentation / by Ann Ashworth and Alizon Draperen


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