Vegetables, Herbs and Spices - Supplement to The Composition of Foods (Paperback)

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular 'exotic' vegetables like okra and mange-tout, and those cooked by modern methods such as stir-frying. Supplementary tables are included for fatty acid totals (for saturated, monounsaturated and polyunsaturated fats), new values for carotenoid fractions, and phytic acid, as well as a listing of taxonomic and alternative food names.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Release date:	1991
First published:	1991
Editors:	B. Holland • Ian Unwin • David Buss
Dimensions:	246 x 189 x 9mm (L x W x T)
Format:	Paperback - Trade
Pages:	160
ISBN-13:	978-0-85186-376-4
Categories:	Books > Reference & Interdisciplinary > Encyclopaedias & reference works > Reference works > General Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-85186-376-0
Barcode:	9780851863764

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!