Composition of foods used in Far Eastern countries - Leung, Woot-tsuen Wu, 1915-; Pecot, Rebecca K. (Rebecca Koonce), 1904-; Watt, Bernice K. (Bernice Kunerth), 1910- (Washington, D.C. : U.S. Dept. of Agriculture, 1952)
Supersedes the mimeographed publications: The nutritive value of Chinese fruits and vegetables, issued 1943 by U.S. Bureau of Human Nurtition and Home Economics, and The nutrient values suggested for Far Eastern foods, issued 1945 by U.S. Foreign Economic Administration, Bureau of Supplies.
Bibliography: p. 44-62.
Keywords: Food supply -- East Asia; Food -- Analysis; Food -- Composition