Food composition tables: recommended method for deriving nutrient values in their preparation
1985
Polacchi, W.
A method is described for reducing errors resulting from the adjustment of nutrient and energy values to a moisture content that is different from that reported in food composition tables. The method is based on the initial conversion of food nutrient values to a dry basis, the averaging of dry basis nutrient value figures, and the reconversion of the averaged data to the average moisture value. The essentiality of the "dry basis" procedure for adjusting data to a different moisture content is discussed and 2 examples to illustrate the application of the method are included. (WZ)
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