01837oam 2200433 a 450 991070138210332120120109132321.0(CKB)5470000002417244(OCoLC)771922854(EXLCZ)99547000000241724420120109d1952 ua 0engurbn|||||||||txtrdacontentcrdamediacrrdacarrierComposition of foods used in Far Eastern countries[electronic resource] /by Woot-tsuen Wu Leung, R.K. Pecot and B.K. WattWashington, D.C. :U.S. Dept. of Agriculture, Bureau of Human Nutrition aned Home Economics,1952.1 online resource (62 pages)Agriculture handbook / United States Department of Agriculture ;no. 34Title 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).Food supplyEast AsiaFoodAnalysisFoodCompositionFood supplyFoodAnalysis.FoodComposition.Leung Woot-tsuen Wu1915-1396715Pecot Rebecca K(Rebecca Koonce),1904-1986.1396716Watt Bernice K(Bernice Kunerth),1910-1984.1396717GPOGPOGPOBOOK9910701382103321Composition of foods used in Far Eastern countries3457222UNINA