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Composition of foods, raw, processed,

By Watt, Bernice K..
Washington, Bureau of Human Nutrition and Home Economics, 1950 .
147 p. 28 cm..

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Composition of foods used in Far Eastern countries /

By Leung, Woot-tsuen Wu,.
Washington, D.C. : U.S. Dept. of Agriculture, 1952 .
62 p. ; , 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. 28 cm..

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Food yields : summarized by different stages of preparation,

By Pecot, Rebecca K..
Washington, D.C. : Agricultural Research Service, U.S. Dept. of Agriculture, 1956 .
93 p. ; , Cover title. | Chiefly tables. 26 cm..

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Composition of foods: raw, processed, prepared.

By Watt, Bernice K..
Washington, Consumer and Food Economics Research Division, Agricultural Research Service, U.S. Dept. of Agriculture: for sale by the Supt. of Docs., U.S. Govt. Print. Off. 1964 .
190 p. 31 cm..

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