Committee Report: INFOODS - Guidelines for describing Foods: A Systematic Approach to Describing Foods to Facilitate International Exchange of Food Composition Data

Vista sencilla de ítem
dc.creatorA. Stewart Truswell, Deborah J. Bateson, Kathryn C. Madafiglio, Jean A. T. Pennigton, William M. Rand, John C. Klensin ;Nutrition Division
dc.date2023-10-05T14:05:20Z
dc.date2023-10-05T14:05:20Z
dc.date1991
dc.date2019-05-30T13:34:12.0000000Z
dc.date.accessioned2026-06-27T21:20:09Z
dc.format20
dc.identifierhttps://fao-prod.atmire.com/handle/20.500.14283/AD069E
dc.identifierhttp://www.fao.org/3/a-ad069e.HTM
dc.identifier.urihttp://hdl.handle.net/123456789/220157
dc.languageEnglish
dc.publisherAcademic Press
dc.rightsNon-FAO
dc.titleCommittee Report: INFOODS - Guidelines for describing Foods: A Systematic Approach to Describing Foods to Facilitate International Exchange of Food Composition Data
dc.titleCommittee Report: INFOODS - Guidelines for describing Foods: A Systematic Approach to Describing Foods to Facilitate International Exchange of Food Composition Data
dc.titleJournal of food composition and analysis 4, 18-38 (1991)
dc.typeBook (stand-alone)

Archivos

Colecciones

Productos de conocimiento