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Komposisi Gizi dan Bahan Makanan Bagi Manusia
Kepustakaan

Pendahuluan

TABEL BUAH-BUAHAN | KOMPOSISI GIZI | DAGING DAN HASIL OLAHANNYA | IKAN, KERANG, UDANG DAN HASIL OLAHANNYA | KACANG-KACANGAN, BIJI-BIJIAN DAN HASIL OLAHANNYA | KECUKUPAN ZAT GIZI YANG DIANJURKAN BAGI MANUSIA | LEMAK DAN MINYAK | SAYURAN | SERELIA, UMBI DAN HASIL OLAHANNYA | SUSU DAN HASIL OLAHANNYA | TELUR | SERBA SERBI | GRAFIK | Tips | Kepustakaan

kepustakaan
ID nama pengarang tahun terbit judul buku kota terbit penerbit
1 Arroyd,W.R 1951 Indian Food Composition Tables

2 Akroyd.W.R 1963 The Nutritional Value of Indian Foods and the Planning of Statisfactory Diets New Delhi Ind. Council Med.Res.6th revised edition
3 chatfield, C 1954 Food Composition Tables; Minerals and Vitamins for International Use Rome FAO
4 Food Agriculture Organization 1949 Food Composition Tables for International Use Washington D.C FAO
5 Heinz 1962 Nutritional Data Pittsburg,Pa Heniz International Research Center and Heinz Research Fellowship of Mellon Institute
6 Institute of Nutrition 1957 Food Composition Tables for Use in the Philippines Manila
7 Murai,M.F dan C.D. Miller 1958 Some Tropical South Pasific Island Foods Composition and Nutritive Value Hawaii Univ.of Hawaii Press
8 Nicholls. L 1954 Tables of Representative Value of Foods Commonly Used in Tropical Countries London H.M Stationery Office
9 Het Voorlichtingsbureau van de Voedingsraad 1952 Nederlandse Voedingsmiddelen Tabel

10 Platt .B.S 1954 Tables of