69. UIHERAL C3JP06ITI0N: FOODSTWFS OF PLAKT ORIGIN (Concluded) 



Contributors : (a) Bharucha, F. R. , (b) Henderson, J. H. M. , (c) Lucas, E. H. 

 Wooster, H. A., Jr., (f) Young, R. S. 



(d) Watt, B. K., and Merrill, A. L. 



(e) 



References : (1) Pilcher, R. W. (Editor), Canned food reference manual . New York: American Can Co., 1947. (2) Chaney, M. S., 

 and Ahlbom, M. , Nutrition . Boston: Houghton-Mifflin Co., 1943. (3) H. J. Heinz Co., Nutritional charts , Pittsburgh: H. J. 

 Heinz Co., 1940. (4) Mattice, M. R. , Bridges' food and beverage analyses , Philadelphia: Lea and Febiger, 1950. (5) UcCance, 

 R. A., and Widdowson, E. M. , Chemical composition of foods , London: H. M. Stationery Office, 1946. (6) Uottram, V. H., and 

 Radloff, E. M. , Food tables , London: Edward Arnold Co., 1937. (7) Sherman, H. C, and Landord, C. S., Essentials of nutri- 

 tion . New York: Macmillan Co., 1943. (8) Watt, B. K., and Merrill, A. L., U. S. Dept. Agr. Handbook 8, 1950. (9) Winton, 

 A. L., and Winton, K. B. , Structure and composition of foods. New York: John Wiley and Sons, 1935. (10) Bertrand, G., and 

 Mokragnatz, M. , Bull. Soo. Chim. 47:362, 1930. (TT) Hurwitz, C, and Beeson.K. C, Food Res. 9:347, 1947. (12) Wooster, H. 

 A., Jr., and Blanck, F. C, Nutritional data, Pittsburgh: H. J. Heinz Co., 1950. (13) Sherman7 H. C, Chemistry of food and 

 nutrition . New York: Macmillan Co., 1946. (14) Bills, C. E. , J. Am. Diet. Assoc. 25:304, 1949. 



Reviewers: Abersold, J. N.; Ayers, A. D. ; Benedict, H. M.; Blanck, F. C; Henderson, J. H. M.; Jensen, C. 0.; Lucas, E. H.; 

 Mattice, M." R.; Merrill, A. L.; Meyer, B. S.; Mrak, E. M. ; Nlelson, J. R.; Phlpard, E. F.; Pigmon, W. ; Sherman, G. D. ; Ulrlch, 

 A.; Watt, B. K.; Wooster, H. A., Jr.; Young, R. S. 



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