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NEW FOOD COMPOSITION TABLES

Bridie Holland (Royal Society of Chemistry)
David Buss (Ministry of Agriculture, Fisheries and Food)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1991

Abstract

Since 1978, the fourth edition of The Composition of Foods has been the standard reference book on the nutritional value of British foods. Indeed, this book has become so widely known since Professor McCance and Dr Widdowson published the first edition in 1939, that to many people the words ‘McCance and Widdowson’ are more likely to bring to mind this book than two people.

Citation

Holland, B. and Buss, D. (1991), "NEW FOOD COMPOSITION TABLES", Nutrition & Food Science, Vol. 91 No. 6, pp. 4-5. https://doi.org/10.1108/eb059351

Publisher

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MCB UP Ltd

Copyright © 1991, MCB UP Limited