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      Influence des procédés de cuisson sur la composition nutritionnelle et la digestibilité de la pomme de terre

      , , ,
      Cahiers de Nutrition et de Diététique
      Elsevier BV

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          Journal
          Cahiers de Nutrition et de Diététique
          Cahiers de Nutrition et de Diététique
          Elsevier BV
          00079960
          December 2010
          December 2010
          : 45
          : 6
          : S37-S43
          Article
          10.1016/S0007-9960(10)70006-7
          148a4021-285e-4d30-88e8-f8a5e209581b
          © 2010

          http://www.elsevier.com/tdm/userlicense/1.0/

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