Meat Products and Dishes: Supplement to The Composition of Foods - Weng Chan - Books - Royal Society of Chemistry - 9780854048090 - 1996
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Meat Products and Dishes: Supplement to The Composition of Foods

Weng Chan

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Meat Products and Dishes: Supplement to The Composition of Foods

This book updates and greatly extends all existing data for this food group from The Composition of Foods 5th Edition and is a unique source of new information.

172 pages, black & white illustrations

Media Books     Paperback Book   (Book with soft cover and glued back)
Released 1996
ISBN13 9780854048090
Publishers Royal Society of Chemistry
Pages 160
Dimensions 189 × 246 × 9 mm   ·   706 g
Editor Brown, John M (University of Oxford, UK)
Editor Buss, David
Editor Chan, Weng (University of Nottingham)
Editor Church, Susan (Food Standards Agency)

See all of Weng Chan ( e.g. Paperback Book )