Food -- Composition -- Tables
See also what's at your library, or elsewhere.
Broader terms:![[Info]](https://onlinebooks.library.upenn.edu/info.gif)
Food Science Sourcebook (second edition, 2 volumes; New York: Van Nostrand Reinhold, c1991), by Herbert W. Ockerman (PDF files at Ohio State)- Is It Kosher? Encyclopedia of Kosher Foods, Facts, and Fallacies (with other resources), by E. Eidlitz (illustrated HTML with commentary at kosherquest.org)
Items below (if any) are from related and broader terms.
Filed under: Food -- Composition- Identification of Food Components for INFOODS Data Interchange, by John C. Klensin, Diane Feskanich, Victor Lin, A. Stewart Truswell, and David A. T. Southgate (HTML at UNU Press)
- Food Composition Data: A User's Perspective, ed. by William M. Rand, Carol T. Windham, Bonita W. Wyse, and Vernon R. Young (HTML at UNU Press)
- Food Composition Data: A User's Perspective, ed. by William M. Rand, Carol T. Windham, Bonita W. Wyse, and Vernon R. Young (HTML at UNU Press)
- INFOODS Food Composition Data Interchange Handbook, by John C. Klensin (HTML at UNU Press)
- Compiling Data for Food Composition Data Bases, by William M. Rand, Jean A. T. Pennington, Suzanne P. Murphy, and John C. Klensin (HTML at UNU Press)
- Fat Detection: Taste, Texture, and Post Ingestive Effects (Boca Raton: CRC Press, 2010), ed. by Jean-Pierre Montmayeur and Johannes Le Coutre (illustrated HTML at NIH)
- Fat Content and Composition of Animal Products (1976), by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images with commentary at NAP)
- Nutritional Evaluation of Protein Foods, ed. by Peter L. Pellett and Vernon R. Young (HTML at UNU Press)
- Strategies to Reduce Sodium Intake in the United States (prepublication version, 2010), by Institute of Medicine (U.S.) Committee on Strategies to Reduce Sodium Intake, ed. by Jane E. Henney, Christine Lewis Taylor, and Caitlin S. Boon (page images at NAP)