Supplement to McCance and Widdowson's The composition of foods.
Contributors: Paul, A. A.; Southgate, D. A. T.; Widdowson, Elsie M. 1906-
Edition: 4th rev. and extended ed. / by A. A. Paul and D. A. T. Southgate. --
Publisher: H.M.S.O.; Elsevier/North Holland; The Stationery Office/Tso; Royal Society of Chemistry
Published: 1980
Place of publication: London; Amsterdam
Language: eng
Number of pages: 74
Subjects: Food -- Analysis; Food -- Composition
Other titles: Amino acid composition (mg per 100 g food). Fatty acid composition (g per 100 g food); Cereals and cereal products; Composition of foods.; Immigrant foods; McCance and Widdowson's The composition of foods; Milk products and eggs; Vegetables, herbs and spices.
Table of contents: title: 1.Amino acid composition (mg per 100 g food). Fatty acid composition (g per 100 g food).; title: 2. Immigrant foods.; title: 3. Cereals and cereal products.; title: 4. Milk products and eggs.; title: 5. Vegetables, herbs and spices.