TY  - DATA
AU  - Food Standrsds Agency
AU  -  Instituto of Food Research
TI  - The composition of foods
SN  - 0-85404-428-0
PY  - 2002///
CY  - Cambridge (UK)
PB  - Royal Society of Chemistry, Food Standards Agency, 
KW  - ALIMENTOS
KW  - TECNOLOGIA ALIMENTARIA
KW  - NUTRICION
KW  - COMPOSICION QUIMICA
N1  - This book provides authoritative and comprehensive nutrients data for over 1.200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 4th and 5th editions, plus new previously unpublished data, covers all foods group. Includes updated information on milk, cheese, bread, breakfast cereals, ad meat products. There are also new entries for many food that have become popular in recent years, such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g. proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided, Additional tables cover phytosterols, carotenoid fractions, vitamin E fractions and, for the first time, vitamin K1 and AOAC fibre
ER  -