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Development of a new simple estimating method for protein, fat, and carbohydrate in cooked foods.

✍ Scribed by Takashi Kumae

Publisher: Japan Science and Technology Information Aggregator, Electronic
Year: 2000
Tongue: English
Weight: 640 KB
Volume: 4
Category: Article
ISSN: 1342-078X
DOI: 10.1007/bf02931259

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