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Found 1 from your keywords: author="OHRVICK, Veronica"
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Improving food composition data by standardizing calculation methods
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MARTINSEN, Thea AmalieOHRVICK, Veronica

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 Nordic Council of Ministers, was to improve and standardize the recipe calculation method. A general…

Edition
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ISBN/ISSN
9789289343107
Collation
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Series Title
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Call Number
650