Composition of foods used in Far Eastern countries
By: by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt.
Contributors: Pecot, Rebecca K. 1904-; Watt, Bernice K. 1910-
Series: Agriculture handbook / United States Department of Agriculture ;; no. 34; Agriculture handbook (United States. Dept. of Agriculture) ;; no. 34.
Publisher: U.S. Dept. of Agriculture
Published: 1952
Place of publication: Washington, D.C
Language: eng
Number of pages: 62
Subjects: Food supply -- East Asia.; Food -- Analysis.; Food -- Composition.
Notes: Bibliography:  p. 44-62.
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.