Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East-Reference-Cited by-同舟云学术

Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East

Published:2000-09 Issue:9-10 Volume:11 Page:374-378
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ereifej K.I,Haddad S.G

Funder

Deanship of Scientific Research, King Saud University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference12 articles.

1. Guidelines for the preparation of Tables of Food Composition;Southgate,1974

2. Food Composition Data. Production, Management and Use;Greenfield,1992

3. FAO and DHEW, USA. (1968) Food Composition Table for Use in Africa.

4. AOAC (1984) Official Methods of Analysis of the Association Chemists (14th. ed.), Washington, DC

5. Merrill, A.L., and Watt, B.K. (1955) Energy Values of Foods. Basis and Derivation; U.S Dept. Agric., Handbook 74

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