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  2. FACULTY OF FAMILY AND COMMUNITY SCIENCES (HOME SCIENCE)
  3. DEPARTMENT OF FOODS AND NUTRITION
  4. DISSERTATION-FN
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/3250
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dc.contributor.authorPATEL, REEMA-
dc.date.accessioned2023-05-30T22:57:55Z-
dc.date.available2023-05-30T22:57:55Z-
dc.date.issued2023-05-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/3250-
dc.publisherThe Maharaja Sayajirao University of Barodaen_US
dc.subjectNon communicableen_US
dc.subjectDiseaseen_US
dc.subjectUniversity Employeesen_US
dc.subjectFoods and Nutritionen_US
dc.titleINTERVENTION TO CONTROL NON-COMMUNICABLE DISEASES AND ITS RISK FACTORS AMONG UNIVERSITY EMPLOYEESen_US
dc.typeOtheren_US
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