Pozivatinove tabulky 1 - potravinove suroviny.
1988
Strmiska F.
The preparation and utilization of Food Tables in practice, scientific work and education is demonstrated, and a review of data bases is included. Regarding the problem of variability in nutrients in food raw materials, data were corrected through logic approximation. 646 food raw-materials and semi-finished products are included, 563 of which represent individual raw-materials and 83 commodity or subcommodity averages. The table arrangement respects the parameters of Slovak nutrition rations and recommendations, while some foreign recommendations for current technical parameters are taken into consideration too. Whole food energy content and nutrient content are included in Part A, while edible portion energy content and nutrient content are found in Part B. Coefficients used for energy calculation are also included.
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