Fatty acids. Seventh supplement to the fifth edition of McCance and Widdowson's The composition of foods
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Format: | Texto biblioteca |
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Cambridge (United Kingdom) Royal Society of Chemistry/Ministry of Agriculture Fisheries and Food
1998
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Subjects: | FATTY ACIDS, FOODS, PROXIMATE COMPOSITION, NUTRIENTS, ACIDE GRAS, PRODUIT ALIMENTAIRE, COMPOSITION GLOBALE, ACIDOS GRASOS, ALIMENTOS, COMPOSICION APROXIMADA, SUBSTANCE NUTRITIVE, NUTRIENTES, |
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