Improving food composition data quality: Three new...

Food Chemistry 2014 / 11

Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching

Charrondiere, U. Ruth, Rittenschober, Doris, Nowak, Verena, Stadlmayr, Barbara, Wijesinha-Bettoni, Ramani, Haytowitz, David

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Language:

english

Journal:

Food Chemistry

DOI:

10.1016/j.foodchem.2014.11.055

Date:

November, 2014

File:

PDF, 319 KB

english, 2014

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