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Meat Products and Dishes: Supplement to The Composition of Foods Weng Chan
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Meat Products and Dishes: Supplement to The Composition of Foods
Weng Chan
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.
172 pages, black & white illustrations
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 1996 |
| ISBN13 | 9780854048090 |
| Editoras | Royal Society of Chemistry |
| Páginas | 160 |
| Dimensões | 246 × 187 × 11 mm · 340 g |
| Editor | Brown, John M (University of Oxford, UK) |
| Editor | Buss, David |
| Editor | Chan, Weng (University of Nottingham) |
| Editor | Church, Susan (Food Standards Agency) |
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