Пищевая ценность мясных рубленых изделий с добавлением «Муки льняной»
Published in Food Processing Techniques and Technology • Jan 1, 2010
Authors:,
Юлия Иосифовна Рудницкая
Ирина Павловна Березовикова
Abstract
Clinically and statistically significant improvements can be made in acute stroke care using a collaborative and systematic approach to QI that employs protocol utilization and ongoing data collection and review as part of an organized PMT.
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