Browsing Library of Congress Call Numbers : "TX357 .G6" to "TX531 .K65 1992" (Overview; Include extended shelves)

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Call number	Item
T	Technology (Go to start of category)
TX	Home Economics (including food and cooking) (Go to start of category)
TX357 .G6	Foods That Will Win the War, and How to Cook Them (New York: World Syndicate Co., c1918), by C. Houston Goudiss and Alberta M. Goudiss (Gutenberg text and illustrated HTML)
TX357 .P3	Wheatless and Meatless Days (New York and London: D. Appleton and Co., 1918), by Pauline Dunwell Partridge and Hester Martha Conklin (page images at Wisconsin)
TX357 .R6	Everyday Foods in War Time (New York: Macmillan, 1918), by Mary Swartz Rose (page images at Wisconsin)
TX357 .S7 1918	Food and How to Save It (3rd edition, including compulsory rations; London: H. M. S. O. for the Ministry of Food, 1918), by Edmund I. Spriggs (page images at Wisconsin)
TX357 .U6 1918	The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
TX357 .U6 1918	Food Saving and Sharing: Telling How the Older Children of America May Help Save from Famine Their Comrades in Allied Lands Across the Sea (1918), by United States Food Administration illustrated HTML at earthlypursuits.com page images at Wisconsin
TX357 .U61 1918	Food and the War: A Textbook for College Classes (Boston et al.: Houghton Mifflin Co., ca. 1918), by United States Food Administration, contrib. by Katharine Blunt, Florence Powdermaker, and Elizabeth C. Sprague (page images at Wisconsin)
TX357 .W74	Food Economy in War Time (Cambridge: At the University Press, 1917), by T. B. Wood and Frederick Gowland Hopkins (page images at Wisconsin)
TX359 .F75 2008	Anthropometric Standards: An Interactive Nutritional Reference of Body Size and Body Composition for Children and Adults (Ann Arbor: University of Michigan Press, c2008), by A. Roberto Frisancho (page images at HathiTrust)
TX359 .N877 1986	Nutrition Issues in Developing Countries for the 1980s and 1990s, by National Research Council Food and Nutrition Board (page images with commentary at NAP)
TX360 .A74 E34 1983	Effective Communications for Nutrition in Primary Health Care, ed. by Jean E. Andersen and Aree Valyasevi (HTML at UNU Press)
TX360 .U6 A87 1981	Assessing Changing Food Consumption Patterns, by National Research Council Food and Nutrition Board (page images with commentary at NAP)
TX360.U6 I57 2010	Strategies to Reduce Sodium Intake in the United States (prepublication version, 2010), by Institute of Medicine (U.S.) Committee on Strategies to Reduce Sodium Intake, ed. by Jane E. Henney, Christine Lewis Taylor, and Caitlin S. Boon (page images at NAP)
TX360.5 .P76 1981	Protein-Energy Requirements of Developing Countries: Evaluation of New Data, ed. by Benjamin Torún, Vernon R. Young, and William N. Rand (HTML at UNU Press)
TX392 .A46	Vegetarian Times (partial serial archives)
TX392 .G35	The Moral Basis of Vegetarianism, by Mahatma Gandhi (HTML at archive.org)
TX392 .K56	The Perfect Way in Diet: A Treatise Advocating a Return to the Natural and Ancient Food of Our Race (fifth edition; London: Kegan Paul, Trench, Trubner and Co., 1892), by Anna Bonus Kingsford (multiple formats at archive.org)
TX392 .S59 2006	Six Arguments for a Greener Diet: How a More Plant-Based Diet Could Save Your Health and the Environment (Washington, DC: Center for Science in the Public Interest, c2006), by Michael F. Jacobson (PDF files at cspinet.org)
TX415 .U5 1922	All About Coffee (New York: Tea and Coffee Trade Journal Co., 1922), by William H. Ukers (Gutenberg text and illustrated HTML)
TX511 .F66 1987	Food Composition Data: A User's Perspective, ed. by William M. Rand, Carol T. Windham, Bonita W. Wyse, and Vernon R. Young (HTML at UNU Press)
TX531 .C58	Ensuring Safe Food: From Production to Consumption, by Institute of Medicine (U.S.) (page images and partial HTML at NAP)
TX531 .C59	Compiling Data for Food Composition Data Bases, by William M. Rand, Jean A. T. Pennington, Suzanne P. Murphy, and John C. Klensin (HTML at UNU Press)
TX531 .F562 1995	The Food Defect Action Levels: Levels of Natural or Unavoidable Defects in Foods That Present No Health Hazards for Humans (1995; last edited 2005), by Center for Food Safety and Applied Nutrition (U.S.) (HTML at fda.gov)
TX531 .I34 1989	Identification of Food Components for INFOODS Data Interchange, by John C. Klensin, Diane Feskanich, Victor Lin, A. Stewart Truswell, and David A. T. Southgate (HTML at UNU Press)
TX531 .K65 1992	INFOODS Food Composition Data Interchange Handbook, by John C. Klensin (HTML at UNU Press)

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