Title: Food values of portions commonly used
First published: 1998
Subjects: Composition, Food, Food Analysis, Nutrition, Nutrition Physiology, Tables, Alimentation, Levensmiddelen, Aliments, Nutritional Physiological Phenomena, Voedingswaarde, Food, composition, Physiology, Reference Values, Food, tables, Diet therapy
LC classification: TX551 .B64 1998