Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Bernice K. Watt"'
Publikováno v:
Journal of the American Dietetic Association. 64:257-261
In the foreseeable future, we can anticipate from the USDA both a Nutrient Data Bank and a revision of Agriculture Handbook No. 8. The authors discuss the problems involved in - compiling the data for these new releases.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::778bd08c10889f3ec3ba8239cb4f475e
https://doi.org/10.1016/s0002-8223(21)11373-2
https://doi.org/10.1016/s0002-8223(21)11373-2
Publikováno v:
Journal of the American Dietetic Association. 67:111-115
To prepare a comprehensive table of lipids and fatty acids in foods, the U.S. Department of Agriculture has has conducted an intensive survey of the world's literature published since 1960. Examination of an extensive number of reports on the fatty a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c662c55b5937769b4ef9b501ba0600a4
https://doi.org/10.1016/s0002-8223(21)14675-9
https://doi.org/10.1016/s0002-8223(21)14675-9
Publikováno v:
Journal of AOAC INTERNATIONAL. 57:1198-1204
As part of its long-standing program for providing representative data on the nutrient composition of foods, the U.S. Department of Agriculture is developing a Nutrient Data Bank which, compared with the past, will have a far greater input of data fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a42d9858bcc4d566633cc45f649f316f
https://doi.org/10.1093/jaoac/57.5.1198
https://doi.org/10.1093/jaoac/57.5.1198
Publikováno v:
Journal of the American Dietetic Association. 66:345-355
A critical and exhaustive review of published and unpublished data on the zinc content of foods showed that, with few exceptions, the major dietary sources of zinc were foods of animal origin. Oysters, which contained more than 5 mg. zinc per 3-oz. c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dacc3449e5ed8477a020641e2aac5b5
https://doi.org/10.1016/s0002-8223(21)14515-8
https://doi.org/10.1016/s0002-8223(21)14515-8
Publikováno v:
Journal of the American Dietetic Association. 68:335-340
Information on total lipid and fatty acid composition or cereal grains and their products used for food has been collated in a comprehensive search of world literature published since 1960. Data considered most suitable for use for representing conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f6b4f478e73fcd79623c1b8a17448f0
https://doi.org/10.1016/s0002-8223(21)06561-5
https://doi.org/10.1016/s0002-8223(21)06561-5
Publikováno v:
Journal of the American Dietetic Association. 64:638-641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bba12759810cad8bb6db0730d9fd75a
https://doi.org/10.1016/s0002-8223(21)11502-0
https://doi.org/10.1016/s0002-8223(21)11502-0
Publikováno v:
Journal of the American Dietetic Association. 66:482-488
A thorough search of the post-1960 world's literature has produced a voluminous amount of information of the fatty acid content of milk fat. The composition and quantity of fat in cow's milk are affected by many variables, including breed, nutrition,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::176b9acec9fda9e96783e2ef3fd81239
https://doi.org/10.1016/s0002-8223(21)14558-4
https://doi.org/10.1016/s0002-8223(21)14558-4
Publikováno v:
Journal of the American Dietetic Association. 67:35-41
A compilation of recent analytical data on beef is presented in an up-to-date table in this second of a series on fatty acids in foods.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd9c53658bbe6ed45b57e6ac4b0b7e4b
https://doi.org/10.1016/s0002-8223(21)14637-1
https://doi.org/10.1016/s0002-8223(21)14637-1
Autor:
ANNABEL L. MERRILL, BERNICE K. WATT
Publikováno v:
Journal of the American Dietetic Association. 24:953-956
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b172a0e2ddbc8ab72df64dc6d6911fa
https://doi.org/10.1016/s0002-8223(21)44395-6
https://doi.org/10.1016/s0002-8223(21)44395-6
Publikováno v:
Journal of the American Dietetic Association. 61:134-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b3244c6921d45ee41c3dafa4ec25ec
https://doi.org/10.1016/s0002-8223(21)15198-3
https://doi.org/10.1016/s0002-8223(21)15198-3