Food values, what they are, and how to calculate them
By: by the late Margaret McKillop ; revised and brought upto date by Elsie C. Mottram
Edition: 4th ed.
Publisher: George Routledge
Published: 1936
Place of publication: London
Language: eng
Number of pages: 155
Subjects: Food; Analysis; Caloric content; Nutrition; Vitamins in human nutrition
Notes: Includes bibliographic footnotes and index.