Recipe calculations
Mabel Blades
(Mabel Blades is based at the Nutrition and Dietetic Services, Rushden, UK.)
1089
Abstract
Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.
Keywords
Citation
Blades, M. (2002), "Recipe calculations", Nutrition & Food Science, Vol. 32 No. 1, pp. 13-16. https://doi.org/10.1108/00346650210412141
Publisher
:MCB UP Ltd
Copyright © 2002, MCB UP Limited