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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/10162772 Title: Composition of foods--baby foods, raw, processed, prepared Author: Susan E Gebhardt; Rena Cutrufelli; Ruth H Matthews; Bernice K Watt; Consumer and Food Economics Institute (U.S.) Publisher: Washington, D.C. : Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O., 1978. OCLC:10162772

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Composition of foods--baby foods, raw, processed, prepared

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Composition of foods--baby foods, raw, processed, prepared

Author:	Susan E Gebhardt; Rena Cutrufelli; Ruth H Matthews; Bernice K Watt; Consumer and Food Economics Institute (U.S.)
Publisher:	Washington, D.C. : Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O., 1978.
Series:	Agriculture handbook, no. 8-3.
Edition/Format:	Print book : Government publication : English : Rev. Dec. 1978View all editions and formats
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Infants -- Nutrition -- Composition -- Tables. Infant Food -- analysis. Nutritive Value. View all subjects
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Genre/Form:	Tables
Additional Physical Format:	Online version: Composition of foods--baby foods, raw, processed, prepared. Washington, D.C. : Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S.G.P.O., 1978 (OCoLC)755295052
Material Type:	Government publication, Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Susan E Gebhardt; Rena Cutrufelli; Ruth H Matthews; Bernice K Watt; Consumer and Food Economics Institute (U.S.) Find more information about:
OCLC Number:	10162772
Notes:	A major revision of a section of: Composition of foods : raw, processed, prepared / prepared by Bernice K. Watt and Annabel L. Merrill, with the assistance of Rebecca K. Pecot [and others]. Rev. Dec. 1963. 1964.
Description:	vi, 231 pages.
Series Title:	Agriculture handbook, no. 8-3.
Responsibility:	by Consumer and Food Economics Institute ; principal investigators, Susan E. Gebhardt, Rena Cutrufelli, Ruth H. Matthews.

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