![]() ![]() ![]() Recognition of the authors is given on each of the title pages. In most cases these translations were graciously provided by the pro- ducers of the tables or native-speaking people working closely with the information concerned. Lenore Arab Marion Wittler Gotthard Schettler Introduction The following is a compilation of the introductory material included in the most recent edition of 19 of the published food composition tables of 14 European countries. We hope that the result will facilitate a more appropriate and extensive use of foreign food tables for scientific purposes. This collection of introductions, translated in- to English, of frequently cited, published food tables has been compiled with the assistance and cooperation of many collaborators throughout the world. Due to language barriers, this is often undertaken without due knowledge of the background and the instruc- tions for use. The limited resources available for chemical analyses of components of interest in food has forced scientists to bor- row data from published food composition works of other countries.
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