Effect of melting point of fats on their digestibility and interaction with other nutrients.
| dc.creator | International Conference on Palm Oil Product Technology in the eighties.Proceedings | |
| dc.creator | Shenolikar, I.S.Tulpule, P.G. | |
| dc.date | 1983. | |
| dc.description | 3 ref. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=19169 | |
| dc.language | spa | |
| dc.publisher | Kuala Lumpur : ISP, | |
| dc.subject | Aceite de maní | |
| dc.subject | Dieta. | |
| dc.subject | Digestibilidad. | |
| dc.subject | Nutrición humana. | |
| dc.subject | Propiedades organolépticas. | |
| dc.title | Effect of melting point of fats on their digestibility and interaction with other nutrients. | |
| dc.type | text |