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Food Sciences and Nutrition Volume 42, 1988 - Issue 1
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Articles

Nlg Project (Nutrient losses and gains in the preparation of foods) Report 1985

L. BergstrÖmThe Swedish National Food Administration, Box 622, S-75126 Uppsala, Sweden
Pages 8-12 | Published online: 27 Sep 2017

References

  • McCance R.A. & Widdowson E.M. (1940) The chemical composition of foods, London: HMSO.
  • Merrill, A.L., Adams, C.F. & Fincher, L.J. (1966): Procedures for calculating nutritive values of home-prepared foods: as used in Agriculture Handbook No. 8. USDA, ARS 62-13.

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