The chemical composition of American food materials.
By: By W. O. Atwater, PH.D., and A. P. Bryant, M.S.
Contributors: Bryant, A. P. b. 1868, joint author.
Series: United States. Dept. of agriculture. Office of experiment stations. Bulletin no. 28 (rev. ed.)
Publisher: Govt. print. off.
Published: 1906
Place of publication: Washington
Language: eng
Number of pages: 87
Subjects: Food -- Analysis.
Notes: Revised sections are as follows: Proximate composition of beef, by Charlotte Chatfield. Department circular no. 389. Proximate composition of fresh fruits, by Charlotte Chatfield. Circular no. 50.