@article{fdi:05527,
  title = {{C}omposition en acides gras de quelques plats cuisin{\'e}s du {N}ord-{C}ameroun ({A}damaoua)},
  author = {{C}hevassus-{A}gn{\`e}s, {S}imon and {P}ascaud, {M}.},
  editor = {},
  language = {{FRE}},
  abstract = {},
  keywords = {{TABLE} {DE} {COMPOSITION} ; {ALIMENT} ; {METHODE} {D}'{ANALYSE} ; {COUTUME} {ALIMENTAIRE} ; {ACIDE} {GRAS} ; {LIPIDE} ; {PREPARATION} {CULINAIRE} ; {CAMEROUN} ; {ADAMAOUA} ; {MBERE} ; {MEIGANGA} ; {BAYA}},
  booktitle = {},
  journal = {{A}nnales de la {N}utrition et de l'{A}limentation},
  numero = {26},
  pages = {7--31},
  ISSN = {0003-4037},
  year = {1972},
  URL = {https://www.documentation.ird.fr/hor/fdi:05527},
}