@book{6978c3cbc49f48fd868e163f650dcb9c,
title = "Voedingsmiddelenanalyses van de Vakgroep Humane Voeding. Deel 3 Nutrient composition of 167 food items from Ghana, The Philippines, Italy and Finland",
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 = "S. Westenbrink and J.T. Knuiman and C.E. West and {van der Heijden}, L. and {van de Bovenkamp}, P. and E.A.M. Koot-Gronsveld and J.G. Kosmeijer-Schuil and M.B. Katan",
year = "1983",
language = "Nederlands",
}