Concepts in Developing a Food Composition Table
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference2 articles.
1. Watt, B. K., and Merrill, A. L.: Composition of Foods–Raw, Processed, Prepared. USDA Agric. Handbook No. 8, 1950.
2. Atwater, W. O., and Woods, C. D.: The Chemical Composition of American Food Materials. USDA Bull. No. 28, 1896.
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3. Adaptations of Exchange Lists—Use in Planning Metabolic Ward Diets;Journal of the American Dietetic Association;1965-04
4. Computers in Epidemiologic Dietary Studies;Journal of the American Dietetic Association;1964-06
5. History of Food Composition Tables of the World;Journal of the American Dietetic Association;1963-11
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