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The nelfood.com Story
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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.
For more information...
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Current Server Time:
00:13 5-December-2008
38 users online.
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Modify Existing Literature Reference Details
If you are logged in with an appropriate level of permission, you will be able
to modify existing Literature References. This will normally be performed when
additional information that was not originally available becomes known.
References will also be modified to correct mistakes or to add and update
comments regarding the reference. The most obvious case where references need
to be edited is due to introduction in v2.0 of the Keywords field. Previously
this sort of data was stored in the remarks or abstarct fields. These fields
should be corrected by their owners whenever thay are encountered.
Note: As part of the data within the
database was ported from existing sources via a variety of database tools, not
all of this legacy data has data entries for all fields. This decision allowed a
significant quantity of legacy data to be imported automaticaly rather than
being entered by hand. Unfortunately this also means that some of these legacy
records are not comlete. At present there is a requirement that all new
references be complete before being entered. Due to this fact, it is advised that whenever accessing a
literature reference that has incomplete fields, the appropriate default entries
of "None", "N/A" or "-" be entered.
Details of what each field means, and what is required, is found here.
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Contents
Literature Reference Details Table
Adding / Editing Food Materials
Copyright © 2008 TÜV NEL