Food composition data
| dc.creator | Greenfield, H.; Southgate, D.A.T. | |
| dc.date | 2024-12-28T12:00:35Z | |
| dc.date | 2024-12-28T12:00:35Z | |
| dc.date | 2003 | |
| dc.date | 2020-07-15T13:36:06Z | |
| dc.date.accessioned | 2026-06-28T01:43:10Z | |
| dc.description | <i>Erratum: In October 2014, the reference (Source: Paul and Southgate,1978) was added in Appendix 5 at p. 224 upon request of Heather Greenfield. </i> Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good -quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource. | |
| dc.format | 295 p. | |
| dc.format | application/pdf | |
| dc.format | text/html | |
| dc.identifier | 9251049491 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/y4705e | |
| dc.identifier | http://www.fao.org/3/y4705e/y4705e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/344186 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Food composition data | |
| dc.title | Food Composition Data | |
| dc.title | Production, management and use | |
| dc.type | Book (stand-alone) |