Note on conversion factors from raw to processed foods.
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| Format: | Texto biblioteca |
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1965
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| Subjects: | FAO ICNND, PROCESSED FOODS, CHEMICAL COMPOSITION, MOISTURE CONTENT, FOOD TECHNOLOGY, CEREALS, STARCH CROPS, NUTRITIVE VALUE, FOOD WASTES, DIET, TROPICAL FRUITS, FOODS, ALIMENT TRANSFORME, COMPOSITION CHIMIQUE, ALIMENTOS PROCESADOS, COMPOSICION QUIMICA, TENEUR EN EAU, TECHNOLOGIE ALIMENTAIRE, CEREALE, PLANTE AMYLACEE, VALEUR NUTRITIVE, DECHET ALIMENTAIRE, REGIME ALIMENTAIRE, FRUITS TROPICAUX, PRODUIT ALIMENTAIRE, CONTENIDO DE HUMEDAD, TECNOLOGIA DE LOS ALIMENTOS, CEREALES, PLANTAS FECULENTAS, VALOR NUTRITIVO, DESECHOS ALIMENTARIOS, DIETA, FRUTAS TROPICALES, ALIMENTOS, |
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