Name: Meat Products and Dishes: Supplement to the Composition of Foods (en Inglés)
Price: 80.14 USD
Availability: InStock
Author: chan, weng
ISBN: 9780854048090

portada Meat Products and Dishes: Supplement to the Composition of Foods (en Inglés)

Formato

Libro Físico

Editorial

Royal Society Of Chemistry

Autor

chan, weng

Año

1996

Idioma

Inglés

N° páginas

160

Encuadernación

Tapa Blanda

ISBN

085404809x

ISBN13

9780854048090

N° edición

Categorías

Química

Meat Products and Dishes: Supplement to the Composition of Foods (en Inglés)

Chan, Weng (Autor) · Royal Society Of Chemistry · Tapa Blanda

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Meat Products and Dishes: Supplement to the Composition of Foods (en Inglés)"

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patés, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.