Composition of foods used in Far Eastern countries
Leung, Woot-tsuen Wu
1915-
creator
Pecot, Rebecca K. (Rebecca Koonce)
1904-
Watt, Bernice K. (Bernice Kunerth)
1910-
text
bibliography
dcu
Washington, D.C
U.S. Dept. of Agriculture
1952
monographic
eng
62 p. ; 28 cm.
by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt.
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.
ae-----
Food supply
East Asia
Food
Analysis
Food
Composition
TX360.E2 L4
Agriculture handbook (United States. Department of Agriculture) ; no. 34
agr52000244
DLC
801029
20260227111016.0
agr52000244