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Recipe Nutrient Analysis

Best Practices for Calculation and Chemical Analysis

Catharine Powers

234 pages
Culinary Nutrition Publishing
Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven worked with a team of registered dietitians and food professionals with years of experience calculating recipes to bring you practical advice and a collection of resources you won't find anywhere else. This book is a must-have for anyone who calculates the nutrients in recipes”especially professionals analyzing recipes for restaurants or other foodservice venues cookbook authors and food editors.