|
|
| Line 1: |
Line 1: |
| − | 1. WHO/FAO/UNU Expert Consultation: Protein and Amino Acid Requirements in Human Nutrition. United Nations University, 2002. No. 935, p. 164. http://whqlibdoc.who.int/trs/who_trs_935_eng.pdf
| + | |
| − | <br>
| + | |
| − | 2. U.S. Food and Drug Administration, 08/21/2013: Microorganisms & Microbial-Derived Ingredients Used in Food. J. Agric. Food Chem., 1965, Vol.13:1, p. 30–34. http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/MicroorganismsMicrobialDerivedIngredients/default.htm
| + | |
| − | <br>
| + | |
| − | 3. Beckhorn, E. J., et al.: Food Additives, Production and Use of Microbial Enzymes for Food Processing. http://pubs.acs.org/doi/abs/10.1021/jf60137a010
| + | |
| − | <br>
| + | |
| − | 4. Infographic produced from FAO Statistics Division 2010, Food Balance Sheets, Food and Agriculture Organization of the United Nations, Rome, Italy, viewed 17th March, 2011, Contribution of Carbohydrates in Total Dietary Consumption: http://chartsbin.com/view/1154
| + | |
| − | <br>
| + | |
| − | 5. Infographic produced from FAO Statistics Division 2010, Food Balance Sheets, Food and Agriculture Organization of the United Nations, Rome, Italy, viewed 17th March, 2011, Contribution of Proteins in Total Dietary Consumption: http://chartsbin.com/view/1157
| + | |
| − | <br>
| + | |
