"Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. The volume is divided into se…
"Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. The volume is divided into se…
"Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. The volume is divided into se…
![Supplement to McCance and Widdowson's The composition of foods [4th edition]](https://covers.openlibrary.org/b/isbn/011450038X-M.jpg?default=false)
This is the third supplement to replace part of the fourth edition of The Composition of foods. It shows the nutrients in fresh and processed vegetables and includes pulses, herbs, spices and some fruits that are commonly eaten as vegetables.