1. Advisory Group Meeting on Nutritional Evalucation of Cereal Mutants , Vienna, 1976.

Nutritional evalucation of cereal mutants.

2. United States. Science and Education Administration.

Composition of foods.

3. University of Nebraska--Lincoln. Food Protein Research Group.

Predicting nutritional and functional qualities of selected plant protein isolate blends for specific food fortification and extensio uses.

4. Nutritive value of convenience foods.

5. Fulton, Kay.

Nutritive value of common foods in percent of RDA and U.S. RAD.

6. VanderJagt, Gail.

Approximate nutritive values of common foods.

7. Tollenaar, D.

The effects of caloric density of the food on running endurance and general condition of rats and hamsters restricted in foo intake or fed ad libitum.

8. Cereal Institute, Chicago.

Variety of breakfast cereal types meet today's nutritional needs.

9. Loma Linda University. Medical Center.

Potassium, water, and protein content of common foods.

10. Duda, Zbigniew.

Vegetable protein meat extenders and analogues, with special emphasis on proteins of soybean origin.

11. Orr, Martha Louise.

Pantothenic acid, vitamin B6, and vitamin B12 in foods.

12. Rivers, Jerry.

Sources of dietary sodium.

13. Food Protein Council.

Vegetable protein.

14. Leverton, Ruth M.

Nutrient content of specific cooked cuts of meat.

15. Chughtai, M.I.D.

Nutritive value of food-stuffs and planning of satisfactory diets in Pakistan.

16. Caribben Food and Nutrition Instute.

Food composition tables for use in the English-speaking Caribbean.

17. Weisberg, Tina Ann.

An evaluation of the protein quality of a soybean product.

18. United States. Agricultural Research Service. Consumer and Food Economics Institute

Composition of foods.

19. United States. Agricultural Research Seivice. Consumer and Food Economics Institute

Composition of foods.

20. Weaver, Elbert C.

Experiments in the chemistry of food.

21. Pecot, Rebecca Koonce.

Food yields summarized by different stages of preparation.

22. Adams, Catherine F.

Nutritive value of foods.

23. Campbell Soup Company. Food Service products Division.

Nutritive compostion of products.

24. Gifft, Helen.

A guide to nutritive value.

25. National Canners Association. Home Economics-Consumet Service.

Canned food tables. 7th ed.

26. Watt,Bernice Kunerth.

Composition of food.

27. Mattews, Ruth Cornelia Hastings.

Food yields summarized by different stages of preparation.

28. Wang, Daniel I.C.

Dielectric properties of food.

29. Leung, Woot-tsuen Wu.

Composition of foods used in Far Eastern countries.

30. Berry, Kenneth E.

Objective methodology to differentiate between fresh and frozen-and-thawed meats.