Human Foods and Their Nutritive Value

by Harry Snyder

65. University of Nebraska Bulletin No. 102: The Effect of Bleaching upon the Quality of Wheat Flour.

66. Snyder: Wheat Flour and Bread.

67. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 126: Bread and Bread Making.

68. Lawes and Gilbert: Experiments on Some Points in the Composition of the Wheat Grain, of the Product in the Mill and Bread.

69. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 5: Baking Powders.

70. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 2: Spices and Condiments.

71. Food Standards: U. S. Department of Agriculture. See Annual Reports of the Association of Official Agricultural Chemists.

72. U. S. Department of Agriculture, Office of Experiment Stations Bulletin No. 21: Methods and Results of Investigations on the Chemistry and Economy of Foods.

73. U. S. Department of Agriculture, Bureau of Chemistry Bulletin No. 13, Part 7: Tea, Coffee, and Cocoa Preparations.

74. The Respiration Calorimeter: Year-book U. S. Department of Agriculture, 1904.