Food mixtures developed in Mexico as New sources of protein.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | NU FAO WHO UNICEF PAG, PROTEINS, PROCESSED FOODS, CHEMICAL COMPOSITION, HUMAN NUTRITION, FOOD TECHNOLOGY, PROTEINE, ALIMENT TRANSFORME, COMPOSITION CHIMIQUE, PROTEINAS, ALIMENTOS PROCESADOS, COMPOSICION QUIMICA, NUTRITION HUMAINE, TECHNOLOGIE ALIMENTAIRE, NUTRICION HUMANA, TECNOLOGIA DE LOS ALIMENTOS, |
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