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Fatty acids : seventh supplement to the fifth edition of McCance and Widdowson's The composition of foods

Author: Robert Alexander McCance; Royal Society of Chemistry (Great Britain); Great Britain. Ministry of Agriculture, Fisheries and Food.
Publisher: Cambridge : Royal Society of Chemistry, ©1998.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Fatty Acids provides an important addition to the official UK food tables and essential data for professionals in food science and nutrition.

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Genre/Form: Tables (Data)
Document Type: Book
All Authors / Contributors: Robert Alexander McCance; Royal Society of Chemistry (Great Britain); Great Britain. Ministry of Agriculture, Fisheries and Food.
ISBN: 0854048197 9780854048199
OCLC Number: 40716449
Description: vii, 209 pages ; 25 cm
Contents: Tables --
Cereals --
Milk products --
Eggs --
Fats and oils --
Meat products --
Fish --
Vegetables --
Fruit and nuts --
Preserves, confectionery and snacks --
Beverages and soups --
Sauces and dressings.
Responsibility: compiled by the Ministry of Agriculture, Fisheries and Food.

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"... useful, reliable and updated book ..." * Nahrung Food 43, 1999, H 3, 219 *

 
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