By Chan, W. and Royal Society of Chemistry (Great Britain) and Great Britain. Ministry of Agriculture, Fisheries and Food
This complement to McCance and Widdowson's The Composition of meals fifth variation, offers authoritative and evaluated new nutrient composition info for over 280 renowned meat-based items and dishes. The assurance displays the alterations to meat-based foodstuff now fed on within the united kingdom, and new dietary info is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patés, in addition to synthetic ready-meals, healthy-eating strategies and dishes ready in the house. The easy-to-read major tables offer composition information (per 100g of foodstuff) for as much as forty food, and supplementary tables supply details on nutrition D fractions and person fatty acids. The appendices element percent weight reduction on cooking and supply a entire nutrition index. additionally, the e-book includes recipes for about a hundred dishes. Meat items and Dishes updates and vastly extends all latest information for this meals workforce from McCance and Widdowson's The Composition of meals fifth variation and is a special resource of latest details. This publication could have many purposes: in making plans person diets and menus, calculating recipes, educating and study, in addition to being of attract the layperson with an curiosity in vitamin and nutrients.
Read Online or Download Meat Products and Dishes: Sixth Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods PDF
Best products books
This paintings offers a definitive interpretation of the present prestige of and destiny traits in traditional products-a dynamic box on the intersection of chemistry and biology taken with isolation, identity, constitution elucidation, and chemical features of certainly happening compounds akin to pheromones, carbohydrates, nucleic acids, and enzymes.
This is often the 1st publication to check the particular influence of actual and social engineering initiatives in additional than fifty nations from a multidisciplinary standpoint. The ebook brings jointly a world crew of approximately 200 authors from over dozen varied international locations and greater than a dozen various social, environmental, and engineering sciences.
This is often the one publication out there that has been conceived and intentionally written as a one-semester textual content on easy electrical circuit thought. As such, this ebook employs a unique method of the exposition of the fabric during which phasors and ac steady-state research are brought at the start. this permits one to take advantage of phasors within the dialogue of transients eager about ac resources, which makes the presentation of transients extra accomplished and significant.
- Portable Electronics: World Class Designs
- Microelectronics - Systems and Devices
- System on Chip Interfaces for Low Power Design
- Gluten-free cereal products and beverages
- Applications of Specification and Design Languages for SoCs: Selected papers from FDL 2005 (Chdl)
- Konstruktionsleitfaden Fertigungstechnik: Anwendungsbeispiele aus der Praxis
Additional info for Meat Products and Dishes: Sixth Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods
241 Liver and onions, stewed 1tbsp vegetable oil 300g onions, chopped 3009 lamb’s liver, strips M s p salt M s p pepper Brown the onions and liver in oil, add seasoning and cook for 10 minutes, stirring continuously. Weight loss: 29% 242 Minced beef, stewed 1tbsp vegetable oil 1OOg onions, chopped 5009 minced beef 209 flour 500ml stock M s p salt h t s p pepper Brown the onions and mince in oil. Add flour and cook for a few minutes, stir in stock and seasoning and simmer gently for 30 minutes. Weight loss: 17% 243 Minced beef, extra lean, stewed As for stewed minced beef (No 242), except made with extra lean minced beef.
Prepare the sauce by blending the cornflour with water, add remaining ingredients and boil until clear and thickened. Add chicken and heat through. Weight loss: 17% 240 Liver and bacon, fried 4009 fried iamb’s liver lhtsp salt M s p pepper 1OOg fried back bacon rashers Proportions only. 241 Liver and onions, stewed 1tbsp vegetable oil 300g onions, chopped 3009 lamb’s liver, strips M s p salt M s p pepper Brown the onions and liver in oil, add seasoning and cook for 10 minutes, stirring continuously.
Press down well into the tin and bake for 1 hour at 180"Clmark 4. Weight loss: 10% 160 Beef and spinach curry 1tbsp vegetable oil 225g onions, chopped 2 cloves garlic, crushed 5009 stewing beef, diced 89 root ginger, grated 1tbsp coriander seeds, crushed 1tbsp ground cumin 1tsp ground turmeric 8 green cardamom pods, seeds removed, crushed 2 green chillies, chopped 3979 canned tomatoes 200ml water 175g spinach, frozen 1tsp salt V4tsp pepper Brown the onions, garlic and meat in oil, add the ginger, spices and chillies.