Le lait et les produits laitiers dans la nutrition humaine
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| Format: | Texto biblioteca |
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Rome (Italy) FAO
1995
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| Subjects: | MILK, MILK PRODUCTS, HUMAN NUTRITION, FOOD CONSUMPTION, FOOD TECHNOLOGY, MICROBIOLOGY, NUTRITIVE VALUE, CHEESE, PROTEIN QUALITY, LIPID CONTENT, LAIT, PRODUIT LAITIER, NUTRITION HUMAINE, LECHE, PRODUCTOS LACTEOS, NUTRICION HUMANA, CONSOMMATION ALIMENTAIRE, TECHNOLOGIE ALIMENTAIRE, MICROBIOLOGIE, VALEUR NUTRITIVE, FROMAGE, QUALITE PROTEIQUE, TENEUR EN LIPIDES, CONSUMO DE ALIMENTOS, TECNOLOGIA DE LOS ALIMENTOS, MICROBIOLOGIA, VALOR NUTRITIVO, QUESO, CALIDAD PROTEICA, CONTENIDO DE LIPIDOS, |
| Online Access: | http://www.fao.org/inpho/pp-dr/pp-arch/full-doc/frame-f.htm |
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