Nutrition Labeling in Foodservice
pág. 65
Estimating Nutrient Values of Mixed Dishes from Label Information
pág. 69
Research Issues in Evaluating "Functional Foods"
pág. 76
Planning and Interpreting "Designer Food" Feeding Studies
pág. 80
Possible Mechanisms for the Protective Role of Antioxidants in Wine and Plant Foods
pág. 85
Controlling E. coli O157:H7 in Meat
pág. 90
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