Author/Creator: Haytowitz, David - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Haytowitz, David

1. Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching. (15th February 2016)

Authors:: Charrondiere, U. Ruth; Rittenschober, Doris; Nowak, Verena; Stadlmayr, Barbara; Wijesinha-Bettoni, Ramani; Haytowitz, David
Journal:: Food chemistry
Issue:: Volume 193(2016)
Page Start:: 75
Record Type:: Journal Article
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2. Preliminary Analysis of Isoflavones in Processed Egg Products (P06-127-19). (13th June 2019)

Authors:: Wu, Xianli; Haytowitz, David; Pehrsson, Pamela
Journal:: Current developments in nutrition
Issue:: Volume 3(2019)Supplement 1
Page Start:
Record Type:: Journal Article
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3. Vitamin K Content of Raw and Cooked U.S. Beef Variety Meat Items (FS14-03-19). (13th June 2019)

Authors:: Schneider, Kaylie; Kesterson, Hannah; Woerner, Dale; Ellis, Jessie; Haytowitz, David; Booth, Sarah; Fu, Xueyan; Roseland, Janet
Journal:: Current developments in nutrition
Issue:: Volume 3(2019)Supplement 1
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗