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Improvement of Nutritional Quality of a Traditional Dish: from a Field Survey to the Optimization of the Preparation in the Laboratory

S. Avallone S. Avallone, P. Bohuon P. Bohuon, Y. Hemeri Y. Hemeri and S. Trèche S. Trèche

, (2006) 248

DOI: https://doi.org/10.1051/IUFoST:20060248

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