| 000 | 01120nam a22002057a 4500 | ||
|---|---|---|---|
| 003 | In-KoJDB | ||
| 999 |
_c14937 _d14937 |
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| 005 | 20210306202755.0 | ||
| 008 | 190105b xxu||||| |||| 00| 0 eng d | ||
| 020 | _c350.00 | ||
| 040 | _aJDBI | ||
| 041 | _aeng | ||
| 082 |
_a613.2 _bLON |
||
| 100 | _aLongvah, T. | ||
| 245 |
_aIndian food composition tables _cby T. Longvah |
||
| 260 |
_aHyderabad _bNational institute of nutrition _c2017 |
||
| 300 | _a535 p. | ||
| 500 | _aContents: 1. Origin and progression of Indian food composition tables 2. Identification of key foods, national sampling plan and analytical parameters 3. General information 4. Reference 5. Abbreviations 6. Food Composition Tables T1. Proximate principles and dietary fibre T2. Water soluble vitamins T3. Fat soluble vitamins T4. Caroteniods T5. Minerals and trace elements T6. Starch and individual sugars T7. Fatty acid profile T8. Amino acid profile T9. Organic acids T10. Polyphenols T11. Oligosaccharides, phytosterols, saponins and phytates T12. Fatty acid profile of ediable oil and fats 7. Food pictures and description | ||
| 650 | _aFOOD SCIENCE | ||
| 942 | _cBK | ||