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Fatty acids. Seventh supplement to the fifth edition of McCance and Widdowson's The Composition of Foods

1998

AGROVOC Keywords
aceites acide gras alimentos aperitivos cakes carne de aves composition globale confectionery confiture corps gras culinary herbs eggs especias fats fatty acids fish fish products food composition foods frutos secos grasas herbe aromatique hierbas culinarias huevos huile jams meat products milk products nuts oeuf oils pasteles pescado poisson (aliment) polyunsaturated fatty acids poultry meat productos de la carne productos derivados del pescado produit alimentaire produit laitier proximate composition saturated fatty acids snack foods snacks spices trans fatty acids viande de volaille
Bibliographic information
Publisher
Ministry of Agriculture, Fisheries and Food (MAFF)
Pagination
vii + 209 p.
Other Subjects
Acidos grasos poliinsaturados; Epice; Acidos grasos saturados; Patisserie confiserie; Pasteleria-confiteria; Composicion aproximada; Fruits a coque; Acide gras sature; Productos lacteos; Mermeladas; Gateau; Acidos grasos; Monoenoic fatty acids; Produit a base de poisson; Acide gras polyinsature; Produit carne
Language
English
ISBN
0-85404-819-7
Corporate Author
Ministry of Agriculture, Fisheries and Food, London (United Kingdom)
1999-08-15
AGRIS AP
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