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Please use this identifier to cite or link to this item: http://repository.kln.ac.lk/handle/123456789/10105
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dc.contributor.authorKiridena, K.M.S.D.-
dc.contributor.authorde Silva, D.S.M.-
dc.contributor.authorWimalasena, S.-
dc.contributor.authorKannangara, A.T.-
dc.contributor.authorWeerarathna, H.P.-
dc.date.accessioned2015-10-19T06:17:38Z-
dc.date.available2015-10-19T06:17:38Z-
dc.date.issued2015-
dc.identifier.citationKiridena, K.M.S.D., De Silva, D.S.M., Wimalasena, S., Kannangara, A.T. and Weerarathna, H.P. 2015. Selenium content in daily meals consumed by Sri Lankans-A preliminary study. Chemistry in Sri Lanka, Institute of Chemistry Ceylon, 32(2): 9.en_US
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/10105-
dc.language.isoenen_US
dc.publisherInstitute of Chemistry Ceylonen_US
dc.titleSelenium content in daily meals consumed by Sri Lankans-A preliminary studyen_US
dc.typeArticleen_US
Appears in Collections:Chemistry

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