Food values
Subtitle: what they are, and how to calculate them
By: by Margaret McKillop ; rev. and brought up to date by Elsie C. Mottram
Contributors: Mottram, Elsie C.
Edition: 4th ed.
Publisher: Routledge & sons
Published: 1936
Place of publication: London
Language: eng
Number of pages: 155
Subjects: Nutrition; Food; Caloric content; Analysis; Vitamins in human nutrition
Notes: Includes bibliographical references and index.