Composition of foods used in Far Eastern countries / by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt.
| Author/creator | Leung, Woot-tsuen Wu, 1915- |
| Other author | Pecot, Rebecca K. (Rebecca Koonce), 1904-1986 |
| Other author | Watt, Bernice K. (Bernice Kunerth), 1910-1984 |
| Format | Electronic |
| Publication Info | Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Human Nutrition aned Home Economics, 1952. |
| Description | 1 online resource (62 pages). |
| Supplemental Content | https://purl.fdlp.gov/GPO/gpo17484 |
| Subjects |
| Series | Agriculture handbook / United States Department of Agriculture ; no. 34 Agriculture handbook (United States. Department of Agriculture) no. 34. ^A467534 |
| General note | Title from title screen (viewed on Jan. 9, 2012). |
| General note | 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. |
| Bibliography note | Includes bibliographical references (p. 44-62). |
| Issued in other form | Print version: Leung, Woot-tsuen Wu, 1915- Composition of foods used in Far Eastern countries |
| Issued in other form | Microform: Leung, Woot-tsuen Wu, 1915- Composition of foods used in Far Eastern countries |
| GPO item number | 0003 (online) |
| Govt. docs number | A 1.76:34 |