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The Protein and Mineral Values of Some Cooked Bengali Diets

Detalles Bibliográficos
Autores principales:	Pal, J. C., Guha, B. C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Thacker 1937
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5173533/ https://www.ncbi.nlm.nih.gov/pubmed/29013191

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