Tekijä: Weng Chan; John M Brown; Susan Church; David Buss Kustantaja: Royal Society of Chemistry (1996) Saatavuus: | Arvioimme, että tuote lähetetään meiltä noin 1-3 viikossa
Tekijä: I G John; House Of the M E Publishing House of the M E Church; And Smith Barbee and Smith; Publishing House of the M E Church Kustantaja: BiblioLife (2010) Saatavuus: Ei tiedossa
Tekijä: Gerold Siedler (toim.); Stephen M. Griffies (toim.); John Gould (toim.); John A. Church (toim.) Kustantaja: Elsevier Science Publishing Co Inc (2013) Saatavuus: | Arvioimme, että tuote lähetetään meiltä noin 1-3 viikossa
Tekijä: Lowrie; John M. (John Marshall); Presbyterian Church in the U.S.A. (Old School). Board of Publication Kustantaja: Saatavuus: | Arvioimme, että tuote lähetetään meiltä noin 1-3 viikossa
Tekijä: I G John; House Of the M E Publishing House of the M E Church; And Smith Barbee and Smith; Publishing House of the M E Church Kustantaja: BiblioLife (2010) Saatavuus: Ei tiedossa
Tekijä: St. James` Square Presbyterian Church (Toronto; Ont.); King; John M. (John Mark) Kustantaja: Kniga po trebovaniyu Saatavuus: Noin 6-9 arkipäivää
This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patÚs, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.
