Improving food composition data by standardizing calculation methods

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...

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Autor Principal: Öhrvik, Veronica (auth)
Outros autores: Carlsen, Monica Hauger (auth), Källman, Anna (auth), Martinsen, Thea Amalie (auth)
Formato: Electrónico Capítulo de libro
Idioma:inglés
Publicado: Nordic Council of Ministers 2015
Series:TemaNord
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