NUTRITIONAL-VALUE OF HOT MEAL COMPONENTS PREPARED IN DIFFERENT WAYS

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作者：

HAMMINK, J

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ANNALES DE LA NUTRITION ET DE L ALIMENTATION | 1978年 / 32卷 / 2-3期

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R15 [营养卫生、食品卫生]; TS201 [基础科学];

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100403 ;

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页码：459 / 465

页数：7

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