@article{fdi:16397,
  title = {{C}omposition des fromages {\`a} pâte cuite press{\'e}e},
  author = {{F}avier, {J}ean-{C}laude and {A}nsoborlo, {M}.{J}. and {D}aval, {L}. and {P}radier, {F}.},
  editor = {},
  language = {{FR}},
  abstract = {},
  keywords = {{COMPOSITION} {DES} {ALIMENTS} ; {VALEUR} {ENERGETIQUE} ; {AZOTE} ; {LIPIDE} ; {GLUCIDE} ; {ELEMENT} {MINERAL} ; {VITAMINE} ; {ACIDE} {AMINE} ; {ACIDE} {GRAS} ; {OLIGOELEMENT} ; {VALEUR} {NUTRITIONNELLE} ; {CHOLESTEROL} ; {FROMAGE} {A} {PATE} {CUITE} {PRESSEE}},
  booktitle = {},
  journal = {{C}ahiers de {N}utrition et de {D}i{\'e}t{\'e}tique},
  volume = {19},
  numero = {1},
  pages = {43--55},
  year = {1984},
  URL = {https://www.documentation.ird.fr/hor/fdi:16397},
}