Abstract
The proper sampling of foods is important in all studies of food composition and is of critical and fundamental importance in the production and management of food composition data base systems.
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© 1992 Springer Science+Business Media Dordrecht
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Greenfield, H., Southgate, D.A.T. (1992). Sampling. In: Food Composition Data. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3544-7_6
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DOI: https://doi.org/10.1007/978-1-4615-3544-7_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6573-0
Online ISBN: 978-1-4615-3544-7
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