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McCance and Widdowson's The Composition of Foods
Robert Alexander McCanceElsie May WiddowsonA. A. PaulD. A. T. Southgate
出版H.M. Stationery Office, 1978
主題Health & Fitness / Diet & Nutrition / NutritionTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN04448002719780444800275
URLhttp://books.google.com.hk/books?id=yyxBAAAAYAAJ&hl=&source=gbs_api
註釋Abstract: This compendium of tables which tabulates the composition of nearly a thousand food items is a reference source for dieticians, nutritionists, teachers and medical workers. Tables are arranged by food group. For each food the entry contains a description, proximate composition, energy value, inorganic constituents and vitamins. Additional tables of amino and fatty acid composition, and subsidiary data on cholesterol, phytic acid, iodine and inorganic acids are included.