Rivero, M.; Santamaría, Atenógenes; Lajolo, Franco Maria 
; Genovese, Maria Inês ; Bermúdez, A.; Valdés, L.; Vidal, A.; Biolley, E.; Wittig, E.; Garrido, F.; Dávila, J.; Fito, P.; Gallardo, Y.
Source: Book of Abstracts. Conference titles: International Nutrition Congress. Unidade: FCF
Subjects: NUTRIÇÃO EXPERIMENTAL, ALIMENTOS FUNCIONAIS (DESENVOLVIMENTO)
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RIVERO, M. et al. Application of new functional ingredients in infant and adult foods: the experience of a cyted iberoamerican project. 2005, Anais.. Califórnia: IUNS, 2005. . Acesso em: 12 nov. 2024.APA
Rivero, M., Santamaría, A., Lajolo, F. M., Genovese, M. I., Bermúdez, A., Valdés, L., et al. (2005). Application of new functional ingredients in infant and adult foods: the experience of a cyted iberoamerican project. In Book of Abstracts. Califórnia: IUNS.NLM
Rivero M, Santamaría A, Lajolo FM, Genovese MI, Bermúdez A, Valdés L, Vidal A, Biolley E, Wittig E, Garrido F, Dávila J, Fito P, Gallardo Y. Application of new functional ingredients in infant and adult foods: the experience of a cyted iberoamerican project. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]Vancouver
Rivero M, Santamaría A, Lajolo FM, Genovese MI, Bermúdez A, Valdés L, Vidal A, Biolley E, Wittig E, Garrido F, Dávila J, Fito P, Gallardo Y. Application of new functional ingredients in infant and adult foods: the experience of a cyted iberoamerican project. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
