Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) – Challenges and possible solutions

Author:

Rittenschober Doris,Stadlmayr BarbaraORCID,Nowak Verena,Du Juan,Charrondiere U. Ruth

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference68 articles.

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3. Nutrient losses and gains in the preparation of foods. Rapport 32/94;Bergström,1994

4. Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes);Bognár,2002

5. Farmed and wild fish in the prevention of cardiovascular diseases: Assessing possible differences in lipid nutritional values;Cahu;Nutrition Metabolism and Cardiovascular Diseases,2004

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