McCance and Widdowson's The Composition of Foods by David A T Southgate

McCance and Widdowson's The Composition of Foods by David A T Southgate

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.

FREDOUN AHMADI-ESFAHANI Associate Professor of Agricultural and Resource Economics at the University of Sydney, Australia NIELS FOLD Professor in the Department of Geography and Geology, University of Copenhagen, Denmark JEFF NEILSON Research Fellow in School of Geosciences at the University of Sydney, Australia BILL PRITCHARD Associate Professor of Geography at the University of Sydney, Australia BENJAMIN K. SOVACOOL Assistant Professor at the Lee Kuan Yew School of Public Policy at the National University of Singapore ROBERT SUTTER Visiting Professor of Asian Studies at the School of Foreign Service, Georgetown University, USA FRANK B. TIPTON Personal Chair in International Business at the University of Sydney, Australia KHUONG M. VU Assistant Professor at the Lee Kuan Yew School of Public Policy, National University of Singapore

SKU	Unavailable
ISBN 13	9780851863917
ISBN 10	0851863914
Title	McCance and Widdowson's The Composition of Foods
Author	David A T Southgate
Condition	Unavailable
Binding Type	Paperback
Publisher	Royal Society of Chemistry
Year published	1991-01-01
Number of pages	470
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.