National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01

The data come from the following source(s):


 Source:  00803      

 

00803

Paul, A.A., Southgate, D.A.T. and Russell, J.

First supplement of McCance and Widdowson's: The Composition of Foods, amino acid and fatty acid composition.

H.M.S.O., London.

1980

 


 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


 

 
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