Bowes and Church's food values of portions commonly used

Détails bibliographiques
Auteur principal : Bowes Anna De Planter (Auteur)
Autres auteurs : Church Helen Nichols (Directeur de publication), Pennington Jean A.Thompson (Directeur de publication)
Format : Livre
Langue : anglais
Titre complet : Bowes and Church's food values of portions commonly used / Anna De Planter Bowes
Édition : 16th ed. : revised by Jean A.T. Pennington and Helen Nichols Church
Publié : Philadelphia : J.B. Lippincott , cop. 1994
Description matérielle : 1 vol. (XXVII-483 p.)
Œuvre : Food values of portions commonly used
Contenu : Nutrient content of food. Beverages. Candy. Cereals, cooked or to be cooked. Cereals, ready-to-eat. Cheese & cheese products --Chips, pretzels, popcorn & similar snack foods. Cream & cream substitutes --Desserts. Eggs, egg dishes & egg substitutes. Entrees & meals. Fast foods. Fats, oils & shortenings. Fish, shellfish & crustacea. Fruit & vegetable juices. Fruits. Grain fractions. Grain products. Infant formulas --Infant, junior & toddler foods. Meat analogues & meat analogue entrees --Meats. Meats, luncheon. Milk, yogurt, milk beverages & milk beverage mixes. Nuts, nut products & seeds. Poultry. Salad dressings. Sauces, condiments & gravies. Soups. Special dietary foods. Special dietary formulas, commercial & hospital. Spices, herbs & flavorings. Spreads (butter, margarine, mayonnaise, etc.). Sugars, syrups & other sweetners --Vegetables, vegetable products & vegetable salads. Miscellaneous
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