Author: SHERMAN, HENRY C.
Title: Foods: Their Values and Management.
Description: New York:Columbia University Press, 1946. 1st ed. Written just after the end of World War II, this book is based on experiments and wartime experience concerning human nutritional needs and how improvments in food production and distribution could be made. Pp.10/221. Brown cloth, d/w rubbed and chipped. G+/G.

Keywords: Sherman Foods Values Management Crops Legumes Nuts Potatoes Vegetables Fruits Milk Meat Fish Poultry Diet Dietary 28406 Science


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