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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1463
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dc.contributor.authorGunasekera, G.G.S.en_US
dc.contributor.authorJayatilaka, M.W.A.P.en_US
dc.contributor.authorRavindran, G.en_US
dc.date.accessioned2014-11-05T10:47:34Z-
dc.date.available2014-11-05T10:47:34Z-
dc.date.issued1990en_US
dc.identifier.citationTropical Agricultural Research, 02:p.264-276en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1463-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectGreen vegetablesen_US
dc.subjectFood consumptionen_US
dc.subjectFood consumptionen_US
dc.subjectSocioeconomic factorsen_US
dc.titleConsumption pattern and methods of preparation of green leafy vegetablesen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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