@book{91327f0199a0415abe32df1b0215d18b,
title = "Voedingsmiddelenanalyses van de Vakgroep Humane Voeding. Deel 11 Spijsvetten en oli{\"e}n",
keywords = "voedingsmiddelen, chemische samenstelling, vetten, oli{\"e}n, bakoli{\"e}n, bakvetten, boter, margarine, voedingswaarde, voedsel, voedselsamenstelling, kwaliteit, eigenschappen, huishoudens, ziekenhuizen, ziekenhuiscatering, verpleeghuizen, ingredi{\"e}nten, dierlijke producten, 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, ingredients, animal products, ghana, philippines, edible oils, edible fats, institutional households",
author = "P.J.M. Hulshof and \{van de Bovenkamp\}, P. and L. Boogerd and J. Bos and C. Germing-Nouwen and T. Kosmeijer-Schuil and P.C.H. Hollman and M.B. Katan",
year = "1991",
language = "Nederlands",
}