FACTORS TO BE CONSIDERED IN THE PRODUCTION AND INTRODUCTION OF HIGH-QUALITY PROTEIN FOODS

被引：0
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作者：
CHAVEZ, JF
机构：
来源：
ARCHIVOS LATINOAMERICANOS DE NUTRICION | 1980年 / 30卷 / 01期
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中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
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页码：11 / 45
页数：35
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