(2010) Influence des procédés de cuisson sur la composition nutritionnelle et la digestibilité de la pomme de terre. Cahiers de Nutrition et de Diététique 45 , S37-S43 /Tracy S.Moreira, Thomas M.S.Wolever, JeanDavignon, RickeyYada. (2010) Influence des procédés de cuisson sur la...
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pomme de terrepeladomachinerypapapotatoespelagemachineThe effects of acid concentration, acid/rock ratio, and fineness of grinding on the interaction between Moroccan phosphate rock and sulphuric acid, in the preparation of superphosphate, have been studied. An organic-solvent technique has been used ...