Meat, Poultry and Game: Supplement to the Composition of Foods
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 (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol…
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Produktdetails
Weitere Autoren: Brown, John M. (Hrsg.) / Buss, David (Hrsg.)
- ISBN: 978-0-85186-380-1
- EAN: 9780851863801
- Produktnummer: 3341754
- Verlag: Royal Society Of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 1995
- Seitenangabe: 161 S.
- Masse: H24.6 cm x B18.9 cm x D0.9 cm 318 g
- Gewicht: 318
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