Répertoire général des aliments T2

T.2. Composition of Dairy Products. 2nd Edition

by Jayne Ireland (writer), Jean-Claude Favier (writer), Max Feinberg (writer), Ciqual (writer)
Collection: Hors Collection
january 1995
eBook [PDF]
155 x 240 format 368 pages Download after purchase
27,99 €


This second edition incorporates additional material (more than 25 %), up-dating and improvements of the earlier edition thanks to a cooperation with the CERIN (Research Centre for Information in Nutrition). The composition of 140 foodstuffs, distributed into 11 families of products is analysed: proximate composition and energy value, fatty acids, amino acids, vitamins, minerals and other constituents. Intended for experts in nutrition and dietetics, researchers, but also producers, people involved in food processing and retailers from the food industry.

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Language(s): French

Publisher: Inra

Edition: 1st edition

Collection: Hors Collection

Published: 1 january 1995

Reference eBook [PDF]: 01479NUM

EAN13 eBook [PDF]: 9782759205738

Interior: Two-colour

Pages count eBook [PDF]: 368

Size: 11 Mo (PDF)