The nelfood.com Story
nelfood.com grew out of the Physical Properties of Food DataBase project.
This project was initiated to collect and make available on the internet reliable and useful data on Physical Properties of Foods.
The project was part funded by the EU, received commercial sponsership from Nestle, RHM and Unilever, was managed by Dr Paul Nesvadba, and the internet work was done by NEL.
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Literature Reference Details Table Help

This form is used to enter the literature reference information for the article containing the food properties. This form is primarily made up from Table 2 of the Proforma for Data Entry to Database of Physical Properties of Foods version 6.1. The additional information requested is from the article in question and from Table 1 of the proforma.

All entries in this form must be completed. If any item is not available or not applicable enter None or N/A as appropriate.

Title This is the title of the article containing the food information. This title is in the English language.
Authors / Editors This is the article's authors or the publication's editors if the reference is for a collection. Normal format would be: e.g., Nesvadba P.; Friis A
Publication Year The year that the article was published. Use four character years, e.g., 1999
Document Type Select the most appropriate classification for the reference from the drop down list.
Journal / Book Name The name of the journal or the book title that the article was found in.
Volume, Issue, Page Reference Provide enough details so that this information, along with the Journal / Book Name can uniquly identify the reference. This can be in either "Vol. 5; Issue 3; Page 135 - 146" format or in the more conventional (at least in databases) format of "(February), 43 (2), 96-97 (2 ref.)" where the (2 ref.) refers to the number of reference that the article contains.
Keywords Please supply a set of keywords that describe the contents of the reference.
Note: This field is limited to 255 characters. Normally this would be enough space but in the situation where there are numerous keywords they must be separated with a "/" without spaces eg "Chicken/Poultry". These will be correctly spaced when displayed.
Language The language that the reference appears in.
If multiple languages are used in the reference (say for the abstract) this should be noted.
Publisher The name of the publishing house that published the article, e.g., Elsevier.
ISSN / ISBN The International Standard Serial Number or the International Standard Book Number where the article can be found.
Remarks This field can be used for general remarks about the article, e.g., the reference was not available and data was taken from a compendium.
Contributor The name of the person who contributed this reference.
Abstract This is a brief summary of the article.
 
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