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Recipe calculations

Recipe calculations Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Recipe calculations

Mabel Blades
Nutrition & Food Science , Volume 32 (1): 4 – Feb 1, 2002
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Publisher
Emerald Publishing
Copyright
Copyright © 2002 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650210412141
Publisher site
See Article on Publisher Site

Abstract

Provides some suggestions for consideration by anyone involved in the nutritional calculation of recipes. Topics such as weights of ingredients, conversions of weights from imperial to metric, use of raw or cooked ingredients and specific cooking methods are all discussed.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Feb 1, 2002

Keywords: Diet; Catering; Hospitals; Schools

There are no references for this article.