Book Title: Food Labelling
Subtitle: NSCC Edition
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Book Description: This open textbook provides a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.
Contents
Book Information
Book Description
This open textbook provides a foundational understanding of Food Labelling.
Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.
Book Source
This book is a cloned version of Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals by Jennifer Lapum, Oona St. Amant, Wendy Garcia, Lisa Seto Nielsen, and Rezwana Rahman, published using Pressbooks under a CC BY-NC-SA (Attribution NonCommercial ShareAlike) license. It may differ from the original.
License
Food Labelling Copyright © by Jennifer L. Lapum; Oona St-Amant; Wendy Garcia; Lisa Seto Nielsen; and Rezwana Rahman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.
Subject
Food chemistry
Metadata
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Food Labelling Copyright © by Jennifer L. Lapum; Oona St-Amant; Wendy Garcia; Lisa Seto Nielsen; and Rezwana Rahman is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.
Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals. This version, has the same licence as the original open textbook: Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA).