Abstract
Randoin’s Food Composition Tables first published in 1937 and then again in 1947 formed the basis of this third edition. For about 10 years, research work on nutrition has been undertaken, thanks to which we are now able to give more complete and more precise information on the chemical composition of single food items. This explains how we have been able to give data on the content, in several food items, of pantothenic acid and of pyridoxine, vitamins that did not appear in previous tables. The contents of vitamin K are only given in a table in the third part of this book.
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© 1987 Springer-Verlag Berlin Heidelberg
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Randoin, L., Le Gallic, P., Depuis, Y., Bernardin, A. (1987). Tables de composition des aliments. In: European Food Composition Tables in Translation. Veröffentlichungen aus der Geomedizinischen Forschungsstelle der Heidelberger Akademie der Wissenschaften, vol 1987/88 / 1987/2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-82989-5_7
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DOI: https://doi.org/10.1007/978-3-642-82989-5_7
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-17393-9
Online ISBN: 978-3-642-82989-5
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