Transcription of Research approaches and methods
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Research approaches and methods
Research approaches and methods for evaluating the protein quality of human foodsReport of a FAO Expert working group 2 5 March 2014 Bangalore, IndiaFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 2014 FAO Book iFAO Book i2/14/2015 2:08:08 PM2/14/2015 2:08:08 PMThe designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of 978-92-5-108695-7 FAO, 2014 FA
Research approaches and methods for evaluating the protein quality of human foods Report of a FAO Expert Working Group 2 – 5 March 2014 Bangalore, India
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