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Autor:
Natalie Hardison, C W Miles, Elliott Berlin, John L. Weihrauch, Elizabeth S. Prather, C.E. Bodwell
Publikováno v:
Journal of the American Dietetic Association. 84:660-664
The caloric content of foods listed in food composition tables, such as the USDA Agriculture Handbook No. 8, is calculated by multiplying the gram amount of the protein, fat, and carbohydrate in the food by specific caloric factors derived around the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8686ede7fdb5b5ef56448f011a326fb3
https://doi.org/10.1016/s0002-8223(21)08221-3
https://doi.org/10.1016/s0002-8223(21)08221-3
