McCance and Widdowson's The composition of foods
Author(s)
Bibliographic Information
McCance and Widdowson's The composition of foods
The Royal Society of Chemistry , Ministry of Agriculture, Fisheries and Food, c1991
5th rev. and extended ed / B. Holland ... [et al.]
- Other Title
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The composition of foods
Available at 21 libraries
Note
Previous ed.: 1978
Includes bibliographies and index
Description and Table of Contents
Description
This is a revised and updated set of official UK food tables, covering 1188 different types of food, from low-fat sausages to canned tuna. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides. The text also covers proximates, vitamins, inorganics and dietary fibre. Fatty acids and cholesterols are now found in the main tables, with supplementary tables on recipes and Latin names.
Table of Contents
- Foreword
- Acknowledgements
- Introduction
- Tables
- Additional tables
- Appendices
by "Nielsen BookData"