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Item Details
| Title:
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MEAT PRODUCTS AND DISHES
SUPPLEMENT TO THE COMPOSITION OF FOODS |
| By: |
Weng Chan (Editor), John M. Brown (Editor), Susan Church (Editor) |
| Format: |
Electronic book text |
| List price:
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£34.95 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1849732507 |
| ISBN 13: |
9781849732505 |
| Publisher: |
ROYAL SOCIETY OF CHEMISTRY |
| Pub. date: |
31 October, 2007 |
| Pages: |
160 |
| Description: |
This book updates and greatly extends all existing data for this food group from The Composition of Foods 5th Edition and is a unique source of new information. |
| Synopsis: |
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 patUs, 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. |
| Publication: |
UK |
| Imprint: |
Royal Society of Chemistry |
| Returns: |
Non-returnable |
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