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Course: Food composition data

Year of publication 2016

Pages 2p.

Author FAO/OPCC

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

ISBN No ISBN

Edition 1

Synopsis (short abstract) This course explains the importance of food composition tables and databases, food description (selection and nomenclature), food components (analysis, calculation, conversion and units), covers the aspects of quality and food biodiversity, as well as compilation principles.

Language English

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