http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Bowes & Church's food values of portions commonly used
Bowes and Church's food values of portions commonly used
Main table for the nutrient content of foods -- Beverages -- Candy -- Cereals and grains, cooked -- Cereals, ready-to-eat -- Cheese and cheese products -- Creams and cream substitutes -- Desserts -- Eggs, egg dishes, and egg substitutes -- Entrees and meals -- Fast foods and restaurant foods -- Fats, oils, shortenings, and spreads -- Fish and seafood -- Flour and grain fractions -- Fruit and vegitable juices and juice drinks -- Fruits -- Grain-based snack foods -- Grain products -- Infant, junior, and toddler foods -- Meats -- Meats, luncheon and snack -- Meat substitutes and soy products -- Milks, milk beverages, and yogurt -- Nuts and seeds -- Poultry -- Salad dressings -- Sauces, gravies, and condiments -- Soups -- Spices, herbs, and flavorings -- Sugars, syrups, and other sweetners -- Vegetables and vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods -- Supplementary tables for the nutrient content of foods
Jean A.T. Pennington & Judith Spungen Douglass.
Originally published as : Food values. c1937.
Includes bibliographical references (pages 403-411) and index.