Foods and Nutrition in 1954 show progress in that the nutritive quality of our food supply, as consumed by individuals, is improving but it's a far reach from the goal that could be achieved if the public were better educated in using its food resources

✍ Scribed by KING, CHARLES GLEN

• Book ID: 126445038
• Publisher: American Chemical Society
• Year: 1955
• Tongue: English
• Weight: 409 KB
• Volume: 33
• Category: Article
• ISSN: 0009-2347
• DOI: 10.1021/cen-v033n001.p029