The Online Books Page

Food -- Composition

See also what's at your library, or elsewhere.

• Food
• Composition

• Food -- Analysis

• Food -- Composition -- Congresses
• Food -- Composition -- Data processing
• Food -- Composition -- Databases
• Food -- Composition -- Tables
• Food -- Fat content
• Food -- Protein content
• Food -- Sodium content

• Chemistry of food
• Food chemistry
• Food -- Chemistry
• Food, Chemistry of

• 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)

• 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)

• 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)

• INFOODS Food Composition Data Interchange Handbook, by John C. Klensin (HTML at UNU Press)

• 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)

• Food Science Sourcebook (second edition, 2 volumes; New York: Van Nostrand Reinhold, c1991), by Herbert W. Ockerman (PDF files at Ohio State)
• Is It Kosher? Encyclopedia of Kosher Foods, Facts, and Fallacies (with other resources), by E. Eidlitz (illustrated HTML with commentary at kosherquest.org)

• Fat Detection: Taste, Texture, and Post Ingestive Effects (Boca Raton: CRC Press, 2010), ed. by Jean-Pierre Montmayeur and Johannes Le Coutre (illustrated HTML at NIH)

• Fat Content and Composition of Animal Products (1976), by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images with commentary at NAP)

• Nutritional Evaluation of Protein Foods, ed. by Peter L. Pellett and Vernon R. Young (HTML at UNU Press)

• 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)

Items below (if any) are from related and broader terms.

• The Difference Meter for Measuring Interior Quality of Foods and Pigments in Biological Tissues (Washington: U.S. Dept. of Agriculture, 1965), by G. S. Birth and K. H. Norris (page images at HathiTrust)
• Pesticide Residues in Food: Technologies for Detection (OTA-F-398; 1988), by United States Congress Office of Technology Assessment (page images at HathiTrust)
• Química de los Alimentos, Adaptada a las Necesidades Económicas e Higienicas de Colombia (in Spanish; Bogotá: Impr. del Comercio, 1917), by Rafael Zerda Bayón (page images at HathiTrust)
• Schweizerisches Lebensmittelbuch: Methoden für die Untersuchung und Normen für Beurteilung von Lebensmitteln und Gebrauchsgegenständen (third revised edition, in German; Bern: Neukomm und Zimmermann, 1917), by Schweizerischer Verein Analytischer Chemiker (page images at HathiTrust; US access only)

• 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)

• The Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (second edition, 2012), by Center for Food Safety and Applied Nutrition (U.S.) (PDF with commentary at fda.gov)

• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)
• Agriculture Handbook (partial serial archives)
• The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
• The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
• Harmonized Food Selection, Including the Famous Hauser Body Building System (New York: Tempo Books, c1930), by Gayelord Hauser (page images at HathiTrust)
• The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC)
• Essays, Political, Economical, and Philosophical (3 volumes from various editions printed for T. Cadell and W. Davies, 1798-1802), by Benjamin Rumford (page images at HathiTrust)
• The Complete Works of Count Rumford, Published by the American Academy of Arts and Sciences (4 volumes; Boston: Estes and Lauriat, ca. 1870-1875), by Benjamin Rumford (page images at HathiTrust)

• Food Science Sourcebook (second edition, 2 volumes; New York: Van Nostrand Reinhold, c1991), by Herbert W. Ockerman (PDF files at Ohio State)

• Perspectives on Retail Food Grading (1977), by United States Congress Office of Technology Assessment
  • page images at HathiTrust
  • PDF files at Princeton

• Food Information Systems: Hearings Before the Technology Assessment Board of the Office of Technology Assessment, Congress of the United States, Ninety-Fourth Congress, First and Second Sessions (Washington: GPO, 1976), by United States Congress Technology Assessment Board (PDF files at Princeton)
• Food Information Systems: Summary and Analysis (1976), by United States Congress Office of Technology Assessment
  • page images at HathiTrust
  • PDF files at Princeton

• Aunt Martha's Corner Cupboard: A Story for Boys and Girls (London et al.: T. Nelson and Sons, 1875), by Mary Kirby and Elizabeth Kirby (multiple formats at archive.org)
• Aunt Martha's Corner Cupboard: or, Stories About Tea, Coffee, Sugar, Rice, etc. (London et al.: T. Nelson and Sons, 1895), by Mary Kirby and Elizabeth Kirby (multiple formats at Google; US access only)

• Grandmama Goodsoul's ABC of Eatables (London: Read, Brooks and Co., ca. 1880), by Brooks & Co. Read (page images at Princeton)

• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)

• Food and Nutrition Research (partial serial archives)
• Slow (partial serial archives)
• The American Food Journal (full serial archives)
• The Home Economist (full serial archives)

• Natural Trouble (New York: Fordham University Press, 2003), by Scott Hightower (PDF with commentary at bepress.com)

• The Technology of Food Preservation (revised and augmented edition; Westport, CT: Avi Pub. Co., 1963), by Norman W. Desrosier (page images at HathiTrust)
• The A.B.C. of Canning: Preserving, Drying, Smoking and Pickling of Foods (Chicago: Pub. for Culinary Arts Institute by Consolidated Book Publishers, c1942), ed. by Ruth Berolzheimer, illust. by Ruth Burgess and Carolyn W. Bowerman (page images at HathiTrust)
• Sterilization in Food Technology: Theory, Practice, and Calculations (New York et al.: McGraw-Hill Book Co., 1957), by C. Olin Ball and F. C. W. Olson (page images at HathiTrust)
• Agricultural Process Engineering (first edition; New York: J. Wiley and Sons; London: Chapman and Hall, 1955), by S. M. Henderson and R. L. Perry (page images at HathiTrust)

• Opportunities in the Nutrition and Food Sciences (1994), by Institute of Medicine (U.S.) (page images with commentary at NAP)

• Open Shelf-Life Dating of Food (1979), by United States Congress Office of Technology Assessment (page images at HathiTrust)

• From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food (Amherst: University of Massachusetts Press, c2005), ed. by Arlene Voski Avakian and Barbara Haber (PDF at umass.edu)

• Schweizerisches Lebensmittelbuch: Methoden für die Untersuchung und Normen für Beurteilung von Lebensmitteln und Gebrauchsgegenständen (third revised edition, in German; Bern: Neukomm und Zimmermann, 1917), by Schweizerischer Verein Analytischer Chemiker (page images at HathiTrust; US access only)

• Culinary Linguistics: The Chef's Special (Amsterdam and Philadelphia: John Benjamins Pub. Co., c2013), ed. by Cornelia Gerhardt, Maximiliane Frobenius, and Susanne Hucklenbroich-Ley (PDF at John Benjamins e-Platform)

• Rheological Methods in Food Process Engineering (second edition, 1996), by James Freeman Steffe (PDF at MSU)

• Carcinogens and Anticarcinogens in the Human Diet: A Comparison of Naturally Occurring and Synthetic Substances (1996), by National Research Council Board on Environmental Studies and Toxicology (page images with commentary at NAP)

• Agriculture Handbook (partial serial archives)
• Agriculture Information Bulletin (partial serial archives)

More items available under broader and related terms at left.