67. CHEMICAL COMPOSITION OF MILK 



Contributo r: (a) Hoobler, I. H. 



References : (1) The composition of mlLks, Bull, of the National Research Council, 251*, Jan, 1955. (2) Duncan, C. W., et al., 

 J. Dairy Scl. 25:128, 1952. (5) Miller, S., et al., J. Nutrition 1^0:1*99, 1950. Ik) Miller, S., and Ruttinger, V., Proc Soc. 

 Exp. Biol. Med. ^7:96, 1951. (5) Children's Fund of Michigan, Research Laboratory (unpublished data). (6) Lesher, M., Brody, 

 J. K., Williams, H. H., and Macy, I. G., Am. J. Dls. Children 70:182, 1945. (7) Lesher, M., et al., J. Am. Dietetic Assoc. 

 22:211, 19't7. 



Revlevers : Block, R. J.; Burke, B. S.; Henderson, L. M.; Hoobler, I. H.; Stearns, G.; Stuart, H. C; Weiss, K. 



68. PROXIMATE CHEMICAL COMPOSITION AMD ENERGY VALUES: FOODSTUFFS OF PLANT ORIGIN 



Contributors : (a) Lucas, E. H. (to) Watt, B. K. , and Merrill, A. L, 



References : (1) Chaney, H. S. , and Ahlbom, M. , Nutrition , Boston: Houghton-Mifflin Co., 1943. (2) H. J. Heinz Co., Nutri- 

 tional charts , Pittsburgh: H. J. Heinz Co., 1940. (3) Mattlce, M. R. , Bridges' food and beverage analyses , Philadelphia: 

 Lea & Feblger, 195O. (4) McCance, R. A., and Widdovson, E. M. , Chemical composition of foods , London: Medical Research 

 Council, 1946. (5) Mottram, V. R. , and Radloff, E. M. , Food tables ,' London: Edward Arnold & Co., 1957. (6) Sherman, H. C, 

 and Lanford, C. S. , Essentials of nutrition , New York: Macmillan Co., 1945. (7) Watt, B. K., and Merrill, A. L. , U. S. Dept. 

 Agr. Handbook 8, 1950. (b) Wooster, H. A., Jr., and Blanck, F. C, Nutritional data , Pittsburgh: H. J. Heinz Co., 1950. 



Revieyere : Abersold, J. N.; Benedict, H. M.; Blanck, F. C; Conn. H. J.; Lucas, E. H.; Merrill, A. L.; Meyer, B. S.; 

 Hrak, E. M.; Hestler, R. B.; Nlelson, J. R.; Fhipard, E. F. ; Plgman, W. ; Sherman, G. D.; Smock, R. M.; Somers, G. F.; Vamer, 

 J. E.; Watt, B. K.; Uolfrcn, M. L.; Wooster, H. A., Jr. 



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