@book{ff4b462c20ad4c1ca33da644600ba92e,
title = "Voedingsmiddelenanalyses van de Vakgroep Humane Voeding. Deel. 1 Voedingsmiddelenanalyses 1973-1979",
keywords = "voedingsmiddelen, chemische samenstelling, vetten, oli{\"e}n, bakoli{\"e}n, bakvetten, boter, margarine, voedingswaarde, voedsel, voedselsamenstelling, kwaliteit, eigenschappen, huishoudens, ziekenhuizen, ziekenhuiscatering, verpleeghuizen, dierlijke producten, ingredi{\"e}nten, ghana, filippijnen, spijsoli{\"e}n, spijsvetten, institutionele huishoudens, foods, chemical composition, fats, oils, cooking oils, cooking fats, butter, margarine, nutritive value, food, food composition, quality, properties, households, hospitals, hospital catering, nursing homes, animal products, ingredients, ghana, philippines, edible oils, edible fats, institutional households",
author = "{van de Bovenkamp}, P. and M.B. Katan and J. Bos and {Faasse-van Peer}, M. and C. Germing-Nouwen and J.G. Kosmeijer-Schuil",
year = "1983",
language = "Nederlands",
}