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  1. NEVO Foundation (1996) NEVO Tables Dutch Food Composition Database. NEVO Foundation, The Hague.
  2. Souci, S.W., Fachmann, W. and Kraut, H. (1994) Food Composition and Nutrition Tables, 5th edn. CRC Press and Medpharm Scientific Publishers, Stuttgart.
  3. US FDA (Ed.) (1993) FDA Nutrition Labeling Manual: A Guide for Developing and Using Databases. US Food and Drug Administration, Washington, DC.
  4. US FDA (Code of Federal Regulations) (1997) 21 CFR 163.110163.155. (Cacao products, Standards of Identity). US Food and Drug Administration, Washington, DC.
  5. AOAC (1990) Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Arlington, VA.
  6. Rand, W.M., Pennington, J.T., Murphy, S.P. and Klensin, J.C. (1991) Compiling Data for Food Composition Data Bases. United Nations University Press, Tokyo.
  7. Greenfield, H. (1995) Quality and Accessibility of Food-Related Data. AOAC, Arlington, VA.
  8. Merrill, A.L. and Watt, B.K. (1955) Energy Value of Foods Basis and Derivation. USDA Handbook 74. USDA, Hyattsville, MD.
  9. Holland, B., Unwin, I.D. and Buss, D.H. (1989) Milk Products and Eggs: Supplement to McCance and Widdowson's Composition of Foods. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, London.
  10. Katch, F.I. (1995) US Government raises serious questions about reliability of US Department of Agriculture's food composition database. Int. J. Sport Nutr. 5, 6267.
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