Composition of foods, raw, processed, prepared
By: by Bernice K. Watt [and] Annabel L. Merrill with the assistance of Rebecca K. Pecot [and others]
Edition: Rev.
Series: Agriculture handbook -- no. 8; Agriculture handbook (United States. Department of Agriculture) -- no. 8
Publisher: Consumer and Food Economics Research Division, Agricultural Research Service, United States Department of Agriculture
Published: 1967
Language: eng
Number of pages: 190
Subjects: Food Analysis; Nutritional Physiological Phenomena