Work

Structure des aliments et effets nutritionnels

Year: 2013

Type: book

Source: HAL

Authors: Fardet, Anthony, Souchon, Isabelle, Dupont, Didier

Institutions: Unité de Nutrition Humaine, Food Process Engineering and Microbiology, Science et Technologie du Lait et de l'Oeuf

Language: French

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2788292201

FWCI: 4.299

Cites:

Cited by: 53

Related to: 10