Production, composition and modification of fats in foods of animal origin

Production, composition and modification of fats in foods of animal origin

6 tables, graphs; 26 ref.

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Bibliographic Details
Main Authors: Scott, T.W., FAO, Rome (Italy). Food Policy and Nutrition Div. eng, Joint FAO/WHO Expert Consultation on the Role of Dietary Fats and Oils in Human Nutrition eng 21 Sep 1977 Rome (Italy), McDonald, I.W., World Health Organization, Geneva (Switzerland) eng
Format: Texto biblioteca
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Published: 1977
Subjects:ESN FAO WHO HN, PUBLIC HEALTH, FOODS, CHEMICAL COMPOSITION, ANIMAL FATS, SANTE PUBLIQUE, PRODUIT ALIMENTAIRE, COMPOSITION CHIMIQUE, CORPS GRAS ANIMAL, SALUD PUBLICA, ALIMENTOS, COMPOSICION QUIMICA, GRASAS ANIMALES,
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