EUROFOODS guidelines for recipe information management

Journal of Food Composition and Analysis

Volumn 13, Issue 4, 2000, Pages 745-754

  Unwin, Ian D ^a  

^a Food Information Consultancy   (United Kingdom)

Author keywords

Food database guidelines; Nutrient loss and gain data; Recipe calculation; Recipe information management

Indexed keywords

EID: 0442312116     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2000.0911     Document Type: Article

References (4)

1. Bergström, L. (1994). Nutrient Losses and Gains in the Preparation of Foods. Report No. 32, National Food Administration, Uppsala, Sweden.
2. Kohlmeier, L. (1992). The Eurocode 2 food coding system. Eur. J. Clin. Nutr. 46 (Suppl. 5), S25-S34.
3. Poortvliet, E. J., Klensin, J. C., and Kohlmeier, L. (1992). Rationale document for the Eurocode 2 food coding system (version 91/2). Eur. J. Clin. Nutr. 46 (Suppl. 5), S9-S24.
4. Truswell, A. S., Bateson, D. J., Madafiglio, K. C., Pennington, J. A. T., Rand, W. M., and Klensin, J. C. (1991). INFOODS guidelines for describing foods: a systematic approach to describing foods to facilitate international exchange of food composition data. J. Food Compos. Anal. 4, 18-38.