An edition of Composition of foods (1960)

McCance and Widdowson's the composition of foods.

By R. A. McCance

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Publish Date

1993

Publisher

Royal Society of Chemistry,Ministry of Agriculture, Fisheries and Food

Language

eng

Pages

462

Description:

This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.

subjects: Food, Composition, Tables, Nutrition, Requirements, Analysis, Composición, Alimentos, Food Analysis, Food additives, Aliments, Food, composition, Nutritional Physiological Phenomena, Food, analysis