The composition of foods /
| Main Author: | |
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| Corporate Authors: | , |
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
London :
Royal Society of Chemistry Cambridge,
2010.
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| Edition: | 6th summary ed. |
| Subjects: |
Table of Contents:
- Cereals and cereal products
- Milk and milk products
- Eggs and egg dishes
- Fats and oils
- Meat and meat products
- Fish and fish products
- Vegetables
- Herbs and spices
- Fruit
- Nuts
- Sugars, preserves and snacks
- Beverages
- Alcoholic beverages
- Soups, sauces and miscellaneous foods
- Phytosterols
- Alternative ways of measuring dietary fibre
- Carotenoid fractions
- Vitamin E fractions
- Vitamin K1.