McCance and Widdowson's The Composition of Foods

McCance and Widdowson's The Composition of Foods

This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.

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Bibliographic Details
Main Authors: McCance, R. A. 1898-1993 Robert Alexander (Author), Widdowson, Elsie M. 1906-2000 (Author)
Corporate Authors: Great Britain Food Standards Agency, AFRC Institute of Food Research
Format: Book
Language:English
Published: Cambridge Royal Society of Chemistry 2002
©2002
Edition:Sixth summary edition
Subjects:
Food > Tables > Composition
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