Composition of foods: dairy and egg products. ![]() Ministry of Agricolture, Fishering and Foods.ġ0 Watt BK & Merrill AL (1963). The fifth supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Ministry of Agricolture, Fishering and Foods.Ġ9 Holland B, Unwin ID, Buss DH (1991). The fourth supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Ministry of Agricolture, Fishering and Foods.Ġ8 Holland B, Unwin ID, Buss DH (1989). The third supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Amsterdam, 1985.Ġ7 Holland B, Unwin ID, Buss DH (1988). ![]() Second supplement to McCance and Widdowson’s The Composition of Foods. London: Her Majesty’s Stationery Office.Ġ6 Tan SP, Wenlock RW, Buss DH. Fourth revised and extended edition of MRC special report no. ![]() McCance and Widdowson’s The Composition of Foods. Ministry of Agricolture, Fishering and Foods.Ġ5 Paul AA, Southgate DAT (1988). Idelson, Napoli.Ġ4 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). Istituto Nazionale della Nutrizione, Roma.Ġ3 Fidanza F & Versiglioni N (1989).
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