Composition of foods used in Far Eastern countries

by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt

Resource Type:: E-Book
Publication:: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Human Nutrition aned Home Economics, 1952
Related Series:: Agriculture handbook (United States. Department of Agriculture); no. 34

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Author/Creator:: Leung, Woot-tsuen Wu, 1915-
Contributors:: Pecot, Rebecca K. (Rebecca Koonce), 1904-1986
Watt, Bernice K. (Bernice Kunerth), 1910-1984
Languages:: English
Language Notes:: Item content: English
Main Work:: Composition of foods used in Far Eastern countries [by Leung, W.t.W.]
Other Related Resources:: Print version: Composition of foods used in Far Eastern countries [by Leung, W.t.W.] (LCCN agr52000244; OCLC Number 6877801)
Microform: Composition of foods used in Far Eastern countries [by Leung, W.t.W.] (LCCN nuc87599398; OCLC Number 27468095)
Related Series:: Agriculture handbook (United States. Department of Agriculture); no. 34
Subjects:: Food supply — East Asia
Food — Analysis
Food — Composition
Food supply
Food
East Asia
General Notes:: Title from title screen (viewed on Jan. 9, 2012).
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.
Includes bibliographical references (pages 44-62).
Physical Description:: 1 online resource (62 pages).
Digital Characteristics:: text file
Call Numbers:: A 1.76:34
SuDocs Numbers:: A 1.76:34
Other Standard Numbers:: Government Printing Office Item Number: 0003 (online)
OCLC Numbers:: 771922854