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Meat, Poultry and Game: Supplement to the Composition of Foods
By David Buss (editor), John M. Brown (editor) and Weng Chan (editor)
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Bibliographic Detail
Publisher Royal Society of Chemistry
Publication date January 1, 1995
Pages 161
Binding Paperback
Book category Adult Non-Fiction
ISBN-13 9780851863801
ISBN-10 0851863809
Published in Great Britain
Original list price $56.00
Other format details sci/tech
Summaries and Reviews
Amazon.com description: Product Description: Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

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Paperback
Book cover for 9780851863801
 
The price comparison is for this edition
With John M. Brown (other contributor), Weng Chan (other contributor) | from Royal Society of Chemistry (January 1, 1995)
9780851863801 | details & prices | 161 pages | List price $56.00
About: Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group.

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