Incoming Resources
- Composition of foods used in Far Eastern countries, by Woot-tsuen Wu Leung, R.K. Pecot and B.K. Watt
- FASTER Act of 2020, report (to accompany H.R. 2117)
- Energy value of foods, basis and derivation, by Annabel L. Merrill [and] Bernice K. Watt
- The chemical composition of American food materials, by W.O. Atwater and Chas. D. Woods
- Pantothenic acid in foods, by Elizabeth Gates Zook, Marilyn J. MacArthur, and Edward W. Toepfer
- Folic acid content of foods, microbiological assay by standardized methods and compilation of data from the literature, by Edward W. Toepfer ... [and others]
- Food yields summarized by different stages of preparation, by Ruth H. Matthews and Young J. Garrison
- Principles of nutrition and nutritive value of food, by Henry C. Sherman
- Recipes and tips for healthy, thrifty meals
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- Food yields summarized by different stages of preparation, [by Ruth H. Matthews and Young J. Garrison]
- Recipes and tips for healthy, thrifty meals, United States Department of Agriculture, Center for Nutrition Policy and Promotion
- Expanding food and agricultural exports: successes in reducing sanitary and phytosanitary barriers
- Nutrient content of the U.S. food supply, 1909-2000, Shirley Gerrior, Lisa Bente, Hazel Hiza