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Books on the topic 'Nutritive and protective foods'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Gebhardt, Susan E. Nutritive value of foods. Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1989.

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2

G, Thomas Robin, and United States. Agricultural Research Service., eds. Nutritive value of foods. 2nd ed. U.S. Dept. of Agriculture, Agricultural Research Service, 2002.

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3

Gebhardt, Susan E. Nutritive value of foods. Diane Pub Co, 2002.

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4

Gebhardt, Susan E. Nutritive value of foods. Washington State University Cooperative Extension, 1992.

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5

Gebhardt, Susan E. Nutritive value of foods. Washington State University Cooperative Extension, 1992.

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6

Gebhardt, Susan E. Nutritive value of foods. U.S. Dept. of Agriculture, Human Nutrition Information Service, 1991.

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7

Gebhardt, Susan E. Nutritive value of foods. Washington State University Cooperative Extension, 1991.

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8

Gebhardt, Susan E. Nutritive value of foods. U.S. Dept. of Agriculture, Human Nutrition Information Service, 1988.

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9

Dubuc, M. Brault. Nutritive value of foods. 2nd ed. Société Brault-Lahaie, 1994.

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10

(India), National Institute of Nutrition. Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, 1994.

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11

Gopalan, C. Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, 1989.

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12

Gold, Mary V. Organically produced foods: Nutritive content. U.S. Dept. of Agriculture, Agricultural Research Service, National Agricultural Library, 2000.

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13

Gopalan, C. Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, 1989.

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14

United States. Food and Nutrition Service. Nutritive value of USDA-donated commodity foods. United States Department of Agriculture, Food and Nutrition Service, 1987.

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15

Adams, Catherine F. Nutritive value of American foods in common units. Agricultural Research Service, U.S. Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O., 1989.

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16

Foundation, Sontheimer, ed. Nutritive value of American foods in common units. Agricultural Research Service, U.S. Dept. of Agriculture, 1988.

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17

United States. Food and Nutrition Service. Nutritive value of USDA-donated foods for schools and institutions. U.S. Dept. of Agriculture, Food and Nutrition Service, 1991.

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18

Nollet, Leo M. L., 1948- and Toldrá Fidel, eds. Handbook of muscle foods analysis. Taylor & Francis, 2009.

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19

L, Brody Aaron, ed. Controlled/modified atmosphere/vacuum packaging of foods. Food & Nutrition Press, 1989.

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20

Guo, Mingruo. Functional foods: Principles and technology. CTI Publications, 2007.

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21

Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-foods restaurants. Diabetes Center, 1985.

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22

Rana, M. K. Vegetables and their allied as protective food. Scientific Publishers, 2014.

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23

Heritage, Ford. Composition and facts about foods and their relationship to the human body. Health Research, 1993.

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24

T, Parry R., ed. Principles and applications of modified atmosphere packaging of foods. Blackie Academic & Professional, 1993.

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25

National Institute of Cholera & Enteric Diseases (India) and Indian Council of Medical Research, eds. Probiotic foods in health and disease. CRC Press, 2011.

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26

Baskin, Rosemary M. How many calories? how much fat?: Guide to calculating the nutritional content of the foods you eat. Edited by Consumer Reports Books. Consumer Reports Books, 1991.

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27

Exler, Jacob. Composition of foods: Finfish and shellfish products : raw, processed, prepared. U.S. Dept. of Agriculture, Human Nutrition Information Service, 1987.

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28

Exler, Jacob. Composition of foods: Finfish and shellfish products : raw, processed, prepared. U.S. Dept. of Agriculture, Human Nutrition Information Service, 1987.

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29

Exler, Jacob. Composition of foods: Finfish and shellfish products, raw, processed, prepared. United States Dept. of Agriculture, Human Nutrition Information Service, 1987.

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30

Exler, Jacob. Composition of foods: Finfish and shellfish products : raw, processed, prepared. U.S. Dept. of Agriculture, Human Nutrition Information Service, 1987.

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31

Aronson, Dina L. Minerals from plant foods: Strategies for maximizing nutrition. American Dietetic Association, 2002.

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32

Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-food restaurants. Diabetes Center, 1987.

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33

Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-food restaurants. DCI Pub., 1990.

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34

Mendel, Friedman, American Institute of Nutrition, and Federation of American Societies for Experimental Biology., eds. Nutritional and toxicological significance of enzyme inhibitors in foods. Plenum Press, 1986.

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35

International, Conference on Food Factors for Health Promotion (2007 Tokyo Japan). Food factors for health promotion. Karger, 2009.

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36

Spiller, Gene A., and James Scala. New Protective Roles for Selected Nutrients: Current Topics in Nutrition and Disease. Wiley & Sons, Incorporated, John, 1989.

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37

Susan E. Susan E. Gebhardt, Robin G. Robin G. Thomas, and US DEPARTMENT OF AGRICULTURE. Nutritive Value of Foods. Independently Published, 2020.

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38

Nutritive Value of Foods. Alpha Omega Publications (AZ), 2001.

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39

Thomas, Robin G., Susan E. Gebhardt, and Department of Agriculture, United States. Nutritive Value of Foods. Lulu Press, Inc., 2016.

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40

Gebhardt, Susan, and Robin Thomas. Nutritive Value of Foods. Independently Published, 2019.

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41

Gebhardt, Susan E. Nutritive Value of Foods. Juniper Grove, 2007.

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42

Nutritive Value of Foods. United States Government Printing, 1985.

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43

Nutritive value of foods. Books LLC, Reference Series, 2011.

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44

Nutritive Value of Indian Foods. National Institute of Nutrition, 1989.

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45

Atwater, Wilbur Olin. Foods: Nutritive Value and Cost. Creative Media Partners, LLC, 2015.

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46

Snyder, Harry. Human Foods and Their Nutritive Value. Independently Published, 2021.

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47

Human Foods and Their Nutritive Value. tredition Verlag, 2013.

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48

Human Foods and Their Nutritive Value. Independently Published, 2021.

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49

Waller, Dorothy Stewart. Nutritive Value of Foods: A Table. Creative Media Partners, LLC, 2023.

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50

Human Foods and Their Nutritive Value. Independently Published, 2021.

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