Composition of Foods

by Barbara Ann Anderson, Betty Thomas Richardson, C. R. Lockard, Elsie Halstrom Dawson, Fred Charles Simmons, Raymond Frank Taylor, George Meredith Jemison, Anson William Lindenmuth, Elbert Luther Little, Gladys L. Gilpin, J. A. Putnam, Howard Reynolds, John James Keetch, Roswell Donald Carpenter

• First published: 1982
• Publisher: U.S. Department of Agriculture, Human Nutrition Information Service
• Pages: 206
• Language: EN

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