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Item Details
Title: MEAT PRODUCTS AND DISHES
SUPPLEMENT TO THE COMPOSITION OF FOODS
By: Weng Chan (Editor), John M. Brown (Editor), Susan Church (Editor)
Format: Paperback

List price: £34.95
Our price: £31.46
Discount:
10% off
You save: £3.49
ISBN 10: 085404809X
ISBN 13: 9780854048090
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 January, 1996
Pages: 160
Description: This book updates and greatly extends all existing data for this food group from The Composition of Foods 5th Edition and is a unique source of new information.
Synopsis: 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 pates, 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.
Illustrations: black & white illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
Some other items by this author:
A BRIEF SKETCH OF THE FIRST SETTLEMENT O (PB)
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COMPOSITION OF FOODS (PB)
FATTY ACIDS (PB)
FISH AND FISH PRODUCTS
FISH AND FISH PRODUCTS (PB)
FMOC SOLID PHASE PEPTIDE SYNTHESIS (PB)
FORAGING STRATEGIES AND NATURAL DIET OF MONKEYS, APES, AND HUMANS (HB)
FROM LITERATURE CIRCLES TO BLOGS (PB)
FRUIT AND NUTS (PB)
INTRODUCTION TO BIOMEDICAL EQUIPMENT TECHNOLOGY (HB)
INTRODUCTION TO BIOMEDICAL EQUIPMENT TECHNOLOGY (HB)
INVESTING IN ASIAN OFFSHORE CURRENCY MARKETS (PB)
MCCANCE AND WIDDOWSON'S THE COMPOSITION OF FOODS
MCCANCE AND WIDDOWSON'S THE COMPOSITION OF FOODS
MCCANCE AND WIDDOWSON'S THE COMPOSITION OF FOODS (PB)
MEAT PRODUCTS AND DISHES
MEAT, POULTRY AND GAME
MEAT, POULTRY AND GAME (PB)
MISCELLANEOUS FOODS
MISCELLANEOUS FOODS (PB)
MOLECULAR SPECTROSCOPY (PB)
ROTATIONAL SPECTROSCOPY OF DIATOMIC MOLECULES
ROTATIONAL SPECTROSCOPY OF DIATOMIC MOLECULES (HB)
ROTATIONAL SPECTROSCOPY OF DIATOMIC MOLECULES (PB)
THE CONTRIBUTION OF NUTRITION TO HUMAN AND ANIMAL HEALTH (HB)
THE PRINCIPAL DIFFERENCE (PB)
VEGETABLE DISHES (PB)
VEGETABLES, HERBS AND SPICES (PB)
YES...BUT...IF THEY LIKE IT, THEY LEARN IT (PB)

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