Libri sul tema "Nutritional value"

Robinson, David S. Food: Biochemistry and nutritional value. Harlow, Essex, England: Longman Scientific & Technical, 1987.

Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.) e International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), a cura di. Taurine: Nutritional value and mechanisms of action. New York: Plenum Press, 1992.

Mariod, Abdalbasit Adam, a cura di. Wild Fruits: Composition, Nutritional Value and Products. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Boston, MA: Springer US, 1992.

1909-, Bourne Geoffrey H., a cura di. Nutritional value of cereal products, beans, and starches. Basel: Karger, 1989.

Council, National Dairy. The nutritional value of milk: Your questons answered. London: National Dairy Council, 1994.

1928-, Vettorazzi Gaston, e Macdonald Ian 1921-, a cura di. Sucrose: Nutritional and safety aspects. London: Springer-Verlag, 1988.

Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

G, Miles Philip, e Chang S. T. 1930-, a cura di. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

Varzakas, Theodoros, Stylianos Anestis e Athanasios Labropoulos. Sweeteners: Nutritional aspects, applications, and production technology. Boca Raton, FL: CRC Press, 2012.

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

Adams, Catherine F. Handbook of the nutritional value of foods: In common units. New York: Dover Publications, 1986.

(Programme), COST 98. Effects of antinutrients on the nutritional value of legume diets. Luxembourg: Office for Official Publications of the EC, 1996.

WHO, Symposium on Plants and Health for All: Scientific Advancement (1st 1991 Kōbe-shi Japan). Natural resources and human health: Plants of medicinal and nutritional value. Amsterdam: Elsevier, 1992.

Roodt, Veronica. Trees & shrubs of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

Dayakar Rao, B., N. G. Malleshi, G. A. Annor e J. V. Patil, a cura di. Millets value chain for nutritional security: a replicable success model from India. Wallingford: CABI, 2016. http://dx.doi.org/10.1079/9781780648309.0000.

Common wild flowers of the Okavango Delta: Medicinal uses and nutritional value. Gaborone, Botswana: Shell Oil Botswana, 1998.

Haddad, Lawrence James. The value of intra-household survey data for age-based nutritional targeting. Washington, DC (1818 H St. NW, Washington 20433): Office of the Vice President, World Bank, 1991.

Organization, World Health, a cura di. Safety and nutritional adequacy of irradiated food. Geneva: World Health Organization, 1994.

1934-, Walker R., e Quattrucci E, a cura di. Nutritional and toxicological aspects of food processing. London: Taylor & Francis, 1988.

G, Fraga Cesar, a cura di. Phenolic compounds of plant origin and human health: Biochemistry behind their nutritional and pharmacological value. Hoboken, N.J: Wiley, 2009.

Moulay, Leila. Physiological studies in rats of the nutritional value of a cocoa powder derived bulking agent. Salford: University of Salford, 1992.

Baskin, Rosemary M. How many calories? how much fat?: Guide to calculating the nutritional content of the foods you eat. A cura di Consumer Reports Books. Yonkers, N.Y: Consumer Reports Books, 1991.

Anton, Papareschi, e Eppolito Harvey, a cura di. Fruit and vegetable consumption and health. New York: Nova Science Publishers, 2009.

International, Conference on Food Factors for Health Promotion (2007 Tokyo Japan). Food factors for health promotion. Basel: Karger, 2009.

Peter, Leathwood, Louis-Sylvestre J, Mareschi J. -P e ILSI Europe, a cura di. Light foods: An assessment of their psychological, sociocultural, physiological, nutritional, and safety aspects. Brussels, Belgium: ILSI Europe, 1995.

Nestlé Nutrition Workshop (67th 2010 Marrakech, Morocco). Milk and milk products in human nutrition. A cura di Clemens Roger A, Hernell Olle, Michaelsen Kim Fleischer e Nestlé Nutrition Institute. Basel: Karger, 2011.

Y. Waisundara, Viduranga, a cura di. Nutritional Value of Amaranth. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.82910.

Food Biochemistry and Nutritional Value. Longman, 1987.

Robinson, David S. Food: Biochemistry and nutritional value. Wiley, 1987.

U D & J V Patil Chavan. Millets Nutritional Value and Processing Technology. Daya Publishing House, 2016.

Serra, Aida, Xavier Gallart-Palau, Xinya Hemu e Maria-Jose Motilva, a cura di. Food Proteomes: Beyond Their Nutritional Value. Frontiers Media SA, 2021. http://dx.doi.org/10.3389/978-2-88971-576-3.

Nutritional Value of Grain-Based Foods. MDPI, 2020. http://dx.doi.org/10.3390/books978-3-03936-211-0.

Ben-Thlija, Abdellaziz. Nutritional value of several Opuntia species. 1986.

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

Kalač, Pavel. Edible Mushrooms: Chemical Composition and Nutritional Value. Elsevier Science & Technology Books, 2016.

Guidi, Lucia, Luigi De Bellis e Alberto Pardossi, a cura di. Nutritional and Antioxidant Value of Horticulturae Products. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-3786-3.

Marinangeli, Christopher P. F., a cura di. Nutritional Value of Pulses and Whole Grains. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-5423-5.

Sprouted Grains: Nutritional Value, Production, and Applications. WPACIP, 2018.

Kalac, Pavel. Edible Mushrooms: Chemical Composition and Nutritional Value. Elsevier Science & Technology Books, 2016.

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer, 2019.

Whitworth, Richard J. Arachis Hypogaea: Cultivation, Production and Nutritional Value. Nova Science Publishers, Incorporated, 2021.

Devries, Jonathan W., Hao Feng e Boris Nemzer. Sprouted Grains: Nutritional Value, Production, and Applications. Elsevier Science & Technology, 2018.

Mariod, Abdalbasit Adam. Wild Fruits: Composition, Nutritional Value and Products. Springer International Publishing AG, 2021.

Mager, Stefan. Top 10 Nutrition Lists: Instantly Find Foods with the Best Nutritional Value. Llewellyn Publications, 2018.

Rudd, Linda B. Milk Fat: Composition, Nutritional Value and Health Implications. Nova Science Publishers, Incorporated, 2013.

Banga, Jaspreet. Nutritional Value and Uses of Microalgae in Aquaculture. Arcler Education Inc, 2016.