Improving food composition data by standardizing calculation methods
Veronica Öhrvik, Monica Hauger Carlsen, Anna Källman, Thea Amalie Martinsen
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56 Pages
English
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About This Book
Food composition data is important in nutritional policy making. However, food analyses are expensive and to use analysed values only is not economically justifiable; hence recipe calculations are important for the quality of food composition databases. The aim with this project, financed by the Nor... (see more details)
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