+612 9045 4394
 
CHECKOUT
Meat Products and Dishes : Supplement to The Composition of Foods - Weng Chan

Meat Products and Dishes

Supplement to The Composition of Foods

By: Weng Chan (Editor), John M. Brown (Editor), Susan Church (Editor), David Buss (Editor)

Paperback Published: 1st January 1996
ISBN: 9780854048090
Number Of Pages: 160

Share This Book:

Paperback

RRP $132.99
$100.25
25%
OFF
or 4 easy payments of $25.06 with Learn more
Ships in 7 to 10 business days

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patés, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

"...breaks new ground and is a worthy addition to the series." * Food Australia 49 (6) June 1997 *

Introduction; Tables: Symbols and abbreviations; Bacon and ham; Burgers and grillsteaks; Meat pies and pastries; Sausages; Continental style sausages; Other meat products; Meat dishes; Appendices: Weight losses on cooking meat products and dishes; Recipes; Ingredient codes of foods used in recipes; Individual fatty acids; Vitamin D fractions; References to tables; Food index

ISBN: 9780854048090
ISBN-10: 085404809X
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 160
Published: 1st January 1996
Publisher: Royal Society Of Chemistry
Country of Publication: GB
Dimensions (cm): 24.77 x 19.05  x 1.27
Weight (kg): 0.34