Course: Food composition data
| dc.creator | FAO/OPCC | |
| dc.date | 2023-04-27T11:16:27Z | |
| dc.date | 2023-04-27T11:16:27Z | |
| dc.date | 2016 | |
| dc.date | 2018-01-23T14:49:54.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:25:42Z | |
| dc.description | This course explains the importance of food composition tables and databases, food description (selection and nomenclature), food components (analysis, calculation, conversion and units), covers the aspects of quality and food biodiversity, as well as compilation principles. | |
| dc.format | 2p. | |
| dc.format | application/pdf | |
| dc.identifier | No ISBN | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/i5819e | |
| dc.identifier | http://www.fao.org/3/a-i5819e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/252501 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Course: Food composition data | |
| dc.title | Course: Food composition data | |
| dc.title | Nutrition | |
| dc.type | Brochure, flyer, fact-sheet |