Block-3 Process of Food Selection and Preparation-I Collection home page

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 7 of 7
Issue DateTitleContributor(s)
2008Block-3 Process of food selection and preparation-I-
2008Unit-16 Selection, preparation and nutritive value of eggs and flesh foods-
2008Unit-15 Selection, preparation and nutritive value of milk and milk products-
2008Unit-14 Selection, preparation and nutritive value of Pulses, Nuts and Oilseeds-
2008Unit-13 Selection and preparation of sugar and jaggery and their nutritive value-
2008Unit-12 Selection of fats and oils and their nutritive value-
2008Unit-11 Selection preparation and nutritive value of cereals and millets-
Collection's Items (Sorted by Submit Date in Descending order): 1 to 7 of 7

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