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Composition of Foods: Meat, Poultry and Game Supplement to 5r.e.

0/5 ( ratings)

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids , retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

Pages: 168

Format: Paperback

Publisher: The Royal Society of Chemistry

Release: January 01, 1995

ISBN: 0851863809

ISBN 13: 9780851863801

Composition of Foods: Meat, Poultry and Game Supplement to 5r.e.

0/5 ( ratings)

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids , retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

Pages: 168

Format: Paperback

Publisher: The Royal Society of Chemistry

Release: January 01, 1995

ISBN: 0851863809

ISBN 13: 9780851863801

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