food quality
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Saturday, September 20, 2014
 
 
   
Knowledge Repository > MSUE Root KR Domain > Food and Human Nutrition > food science > food quality
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Sub-Categories
defect action levels
digestibility
drip loss
enzymatic browning
falling number
food contamination
food matrix
food nutrient losses
food processing quality
food properties
food spoilage
food surfaces
fruit quality
glycemic index
juice quality
juiciness
meat quality
milk quality
nutritive value
palatability
wholesomeness
wine quality
Resources in food quality:
(1 to 3 of 3)

Nutritive Value of Foods
The publication consists mostly of tables that provide the nutrient content of many foods. Later editions provide information about the food guide pyramid. 95 pp. Archive copy of bulletin. Do not use for current recommendations.

Resurgent local legalities: a brief sociolegal note on the limits of the USDA's organic certification procedure in light of a recent turn to local signifiers of organic food quality

Information about the USDA's organic certification process.



Your Food

Cooperative Extension Service
Michigan State University
Extension Bulletin e1051
 
This publication provides information on the food situation so that extension specialists, field staff, and leaders may more effectively conduct food policy educational programs. 

Wallace Barr, Coordinator, Agricultural Economist, Marsha Holdsworth, Editing and Layout, Assistant Extension Editor, The Ohio State University
Issued July 1976 34 pages (Fil. 1) 

Archive copy of bulletin. Do not use for current recommendations. For current recommendations contact your Michigan Extension Offices.



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