Composition of foods used in Far Eastern countries [[electronic resource] /] / by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt

• Autore: Leung Woot-tsuen Wu <1915->
• Pubblicazione: Washington, D.C. : , : U.S. Dept. of Agriculture, Bureau of Human Nutrition aned Home Economics, , 1952
• Descrizione fisica: 1 online resource (62 pages)
• Soggetto topico: Food supply - East Asia; Food - Analysis; Food - Composition
• Altri autori: PecotRebecca K <1904-1986.> (Rebecca Koonce) WattBernice K <1910-1984.> (Bernice Kunerth)
• Note generali: 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.
• Nota di bibliografia: Includes bibliographical references (pages 44-62).
• Titolo autorizzato: Composition of foods used in Far Eastern countries
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910701382103321
• Lo trovi qui: Univ. Federico II