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Editeur : KARGER
Collection : World Review of Nutrition and Dietetics
Année : 12/2014Lipids have been in clinical use as components of intravenous nutrition for over 50 years.
Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones.
[lire la quatrième du livre Intravenous Lipid Emulsions]