9780854048090 - MEAT PRODUCTS AND DISHES: Sixth Supplement to the Fifth Edition of McCance and Widdowson's the Composition of Foods von CHURCH, S; CHAN, W; BUSS, D; BROWN, J (6 Ergebnisse)

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Zustand: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,450grams, ISBN:9780854048090.

Paperback. Zustand: Brand New. 1st edition. 169 pages. 9.75x7.50x0.50 inches. In Stock.

Kartoniert / Broschiert. Zustand: New. 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.InhaltsverzeichnisIntroduction Tables: Symbols and abbreviations Bacon .

Taschenbuch. Zustand: Neu. Neuware - 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 patÚs, 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.