THE INFLUENCE OF ACE, PREPARATION METHODS AND STORAGE ON THE NUTRITIONAL VALUE OF TWO TRADITIONAL KENYAN LEAFY VEGETABLES COMMON IN WESTERN KENYA.

Citation:

Rotich, D.J., 2004. THE INFLUENCE OF ACE, PREPARATION METHODS AND STORAGE ON THE NUTRITIONAL VALUE OF TWO TRADITIONAL KENYAN LEAFY VEGETABLES COMMON IN WESTERN KENYA.. UNIVERSITY OF NAIROBI.

Thesis Type:

phd

Recent Publications

Onyuna, A.A., Korir, J. & Rotich, D., 2021. An Empirical Study Of Kirkpatrick's Evaluation Model And Perceived Competence In Hospitality Practice: Evidence From Undergraduate Hospitality Students In Kenya. Journal of African Studies and Ethnographic Research, 3(3), p.84-98.

Mercy, A., Catherine, M. & Dorothy, R., 2021. Effect of Entrepreneurial Orientation on Perceived Non‐Financial Performance of Star‐Rated Hotels in Uganda. Journal of Business Management and Economic Research (JOBMER), 5(6), p.167‐182.

Rotich, D.J., 2018. Application of Tourism Policy Making Process to Kenyan Tourism Policy System In: Tourism Issues in Kenyan Perspective. In Tourism Issues in Kenyan Perspective. Eldoret: Utafiti Foundation, p. 23-48.

Dorothy J. Rotich

Senior Lecturer

THE INFLUENCE OF ACE, PREPARATION METHODS AND STORAGE ON THE NUTRITIONAL VALUE OF TWO TRADITIONAL KENYAN LEAFY VEGETABLES COMMON IN WESTERN KENYA.

Citation:

Thesis Type:

Recent Publications

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