65. FRCncmATE CHBOCAL CCHPOSITION ASD ENERGY VALUES: FOODSTUFFS OF AJCMAL ORIGIN 



ContrlbutorB: (a) Blnkerd, E. F. (b) Bray, R. W. (c) Ives, M. (d) Kochaklan, C. D. (e) tfooster, H. A., Jr. 



References: (1) Watt, B. K., and Merrill, A. L. , U. S. Dept. A«r. Handbook 8, 1950. (2) Wooster H. A., Jr., and Blanck, F.C. , 

 Nutrition data , Pittsburgh: H. J. Heinz Co., 1950. (5) Leung, W. W., Pecot, R. K. , and Watt, B. K. , U. S. Dept. Agr. Hand- 

 book 54, 1952. (4) Table of food values reccaanended for use Id Canada, Department of National Health and Welfare, Ottawa, 

 1951. (5) Chatfleld, C, and Adams, G. , U. S. Dept. Agr. Circ. 549. 



Rerlevers : Blnkerd, E. F.; Bray, R. W.; Chatfleld, C; Ives, M.; Kochaklan, C. 

 WooBter, H. A. , Jr. 



Shlnn, B. M. ; Tyinlk, W.; Watt, B. K.; 



66. MIHEBAL AND VIXAMIH COMPOSITION: FOODSTUFFS OF AITIMAL ORIGIH 



Data contributed and adapted from (l) Watt, B. K., and Merrill, A. L., U. S. Dept. Agr. Handbook 8, 1950; (2) Leung, W. 

 W., Pecot, B. K., and Watt, B. K., U. S. Dept. Agr. Handbook 54, 1952; and (5) Wooster, H. A., Jr., and Blanck, F.C, Nu- 

 trltlonal data , Pittsburgh: H. J. Heinz Co., 1950. 



Revlevers: Blnkerd, E. F.; Bray, R. W.; Ives, M. ; Kochaklan, C. D.; Shlnn, B. M. ; Watt, B. K. ; Wooster, H. A., Jr. 



315 



