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Food: The Chemistry of its Components
By
Paperback ISBN:
978-1-84973-880-4
PDF ISBN:
978-1-83916-916-8
EPUB ISBN:
978-1-78262-794-4
Product Type:
Textbooks
No. of Pages:
620
Publication date:
09 Oct 2015
A newer edition is now available:
Latest edition
Book Chapter
Appendix I: Nutritional Requirements and Dietary Sources
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Published:09 Oct 2015
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Product Type: Textbooks
Page range:
565 - 569
Citation
Food: The Chemistry of its Components, The Royal Society of Chemistry, 6th edn, 2015, pp. 565-569.
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Dietary reference values are explained with representative data on nutrient requirements. The contribution of different classes of foods to the nutrient content of the UK diet is presented.
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