A new method of determining the nutritional value of foodstuffs and the practical importance of such a method

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dc.contributor.authorRannak, Eero
dc.date.accessioned2024-09-12T10:56:06Z
dc.date.available2024-09-12T10:56:06Z
dc.date.issued1961
dc.descriptionDigiteeritud Euroopa Regionaalarengu Fondi rahastusel, projekti "Eesti teadus- ja õppekirjandus" (2014-2020.12.03.21-0848) raames.
dc.description.urihttps://www.ester.ee/record=b1388395*est
dc.identifier.isbn9789916366998
dc.identifier.urihttps://hdl.handle.net/10062/103018
dc.language.isoenen
dc.publisherTartu Riiklik Ülikool
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Estoniaen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ee/
dc.subjecttoiduained
dc.subjecttoiteväärtus
dc.subjectProjekt: Eesti teadus- ja õppekirjandus
dc.titleA new method of determining the nutritional value of foodstuffs and the practical importance of such a method
dc.typeBooken

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