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Guide Lines for the Preparation of Tables of Food Composition
S.Karger AG
Status:
Available
ISBN electronic:
978-3-318-04736-3
ISBN print:
978-3-8055-1780-5
Subject Area:
Further Areas
,
Gastroenterology
,
Nutrition and Dietetics
,
Public Health
,
Women's and Children's Health
Publication date:
1974
Guide Lines for the Preparation of Tables of Food Composition
Edited by: J.C. Somogyi, D.A.T. Southgate, E.M. Widdowson
https://doi.org/10.1159/isbn.978-3-318-04736-3
ISBN (print): 978-3-8055-1780-5
ISBN (electronic): 978-3-318-04736-3
Publisher: S.Karger AG
Published: 1974
Download citation file:
Digital Version
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Print Version
Guide Lines for the Preparation of Tables of Food Composition
$34.00
Table of Contents
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1 - 5: National Food Composition Tables: General Considerations and Introductory RemarksByJ. C. SomogyiJ. C. SomogyiPresident of the Group of European Nutritionists, Rüschlikon, ZurichSearch for other works by this author on:
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7 - 52: Guide Lines for the Preparation of Tables of Food CompositionByD. A. T. SouthgateD. A. T. SouthgateDunn Nutritional Laboratory, University of Cambridge and Medical Research Council, CambridgeSearch for other works by this author on:
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53 - 57: A Brief History of British Food Composition TablesByElsie M. WiddowsonElsie M. WiddowsonDunn Nutritional Laboratory, University of Cambridge and Medical Research Council, CambridgeSearch for other works by this author on:
