01405cam a22003251a 4500001001300000003000400013005001700017008004100034010001700075035001900092040002500111043001200136050001700148070002000165072000900185100003300194245010800227260005800335300002000393490007700413500029700490504002900787650002800816650002000844650002300864700004800887700004800935830007900983999001701062agr52000244 DLC20260227111016.0801029s1952    dcu      b   f000 0 eng    aagr52000244   a(OCoLC)6877801  aDLCcMsSMdDNALdDLC  aae-----00aTX360.E2bL40 a1bAg84Ah no.34 0aQ5001 aLeung, Woot-tsuen Wu,d1915-10aComposition of foods used in Far Eastern countries /cby Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt.  aWashington, D.C. :bU.S. Dept. of Agriculture,c1952.  a62 p. ;c28 cm.1 aAgriculture handbook / United States Department of Agriculture ;vno. 34  aSupersedes 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.  aBibliography:  p. 44-62. 0aFood supplyzEast Asia. 0aFoodxAnalysis. 0aFoodxComposition.1 aPecot, Rebecca K.q(Rebecca Koonce),d1904-1 aWatt, Bernice K.q(Bernice Kunerth),d1910- 0aAgriculture handbook (United States. Department of Agriculture) ;vno. 34.  c11436d11436