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McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition)
 
 
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McCance and Widdowson's the Composition of Foods: Summary Edition (6th Edition) [Paperback]

Sir John Krebs (Foreword), Great Britain: Food Standards Agency (Author), Susan Church (Editor)
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Inside This Book (Learn More)
First Sentence
This sixth summary edition of the UK food composition tables extends and updates a series which began with the vision of R A McCance and E M Widdowson in the 1930s, under the auspices of the Medical Research Council. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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100  100g  110  120  130  140  150  170  average  b6  beef  blended  boiled  brands  bread  ca  calculated  canned  carbo  cheese  chicken  chocolate  composition  constituents  contain  continued  conversion  cooked  corn  cream  cu  data  description  dietary  drained  dried  edible  egg  energy  factor  fat  fe  fibre  fish  food  fried  frozen  fruit  grilled  hydrate  includes  including  individual  inorganic  juice  kcal  kj  lean  main  manufacturers  meat  mg  milk  mn  na  nitrogen  nsp  nuts  oil  per  plain  portion  powder  products  protein  raw  recipe  retail  roasted  salted  samples  sauce  se  sources  starch  stewed  sugars  tables  takeaway  total  tr  unsalted  unsatd  value  vegetable  vitamin  water  white  whole  zn 
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