Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching

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Title
Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 193, Issue -, Pages 75-81
Publisher
Elsevier BV
Online
2014-11-18
DOI
10.1016/j.foodchem.2014.11.055

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