Bibliograph

Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen

Type

Label

Bowes & Church's food values of portions commonly used, Jean A.T. Pennington and Judith Spungen

Language

eng

Bibliography note

Includes bibliographical references (p. 403-415) and index

Index

index present

Literary Form

non fiction

Main title

Bowes & Church's food values of portions commonly used

Nature of contents

bibliographydictionaries

Oclc number

264012052

Responsibility statement

Jean A.T. Pennington and Judith Spungen

Table Of Contents

Beverages -- Candy -- Cereals and grains, cooked -- Cereals, ready-to-eat -- Cheese, cheese products, and cheese substitutes -- Creams and creamers (cream substitutes) -- Desserts -- Eggs, egg dishes, and egg substitutes -- Entrees and meals -- Fast food and restaurant foods -- Fats, oils, shortenings, and spreads -- Fish and seafood -- Flour, meals, and grain fractions -- Fruit and vegetable juices and juice drinks -- Fruits -- Grain- and vegetable-based snack foods -- Grain products -- Infant, junior, and toddler foods -- Meats -- Meats, luncheon and snack -- Meat substitutes, tofu, and related soy products -- Milks, milk beverages, and yogurt -- Nuts and seeds -- Poultry -- Salad dressings -- Sauces, gravies, and condiments -- Soups -- Spices, herbs, and flavorings -- Sugars, syrups, and other sweeteners -- Vegetables and vegetable dishes -- Miscellaneous food ingredients -- Special dietary foods

resource.variantTitle

Bowes and Church's food values of portions commonly usedFood values of portions commonly used

Classification