COMPOSITION OF FOOD PLANTS OF CENTRAL AMERICA. II. GUATEMALA
1950; Wiley; Volume: 15; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1950.tb16447.x
ISSN1750-3841
AutoresHazel E. Munsell, Louis O. Williams, Louise P. Guild, Cynthia B. Troescher, GERTRUDE NIGHTINGALE, Robert S. Harris,
Tópico(s)Food, Nutrition, and Cultural Practices
ResumoJournal of Food ScienceVolume 15, Issue 1 p. 16-33 COMPOSITION OF FOOD PLANTS OF CENTRAL AMERICA. II. GUATEMALA HAZEL E. MUNSELL, HAZEL E. MUNSELL Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorLOUIS O. WILLIAMS, LOUIS O. WILLIAMS Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorLOUISE P. GUILD, LOUISE P. GUILD Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorCYNTHIA B. TROESCHER, CYNTHIA B. TROESCHER Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorGERTRUDE NIGHTINGALE, GERTRUDE NIGHTINGALE Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorROBERT S. HARRIS, ROBERT S. HARRIS Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this author HAZEL E. MUNSELL, HAZEL E. MUNSELL Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorLOUIS O. WILLIAMS, LOUIS O. WILLIAMS Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorLOUISE P. GUILD, LOUISE P. GUILD Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorCYNTHIA B. TROESCHER, CYNTHIA B. TROESCHER Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorGERTRUDE NIGHTINGALE, GERTRUDE NIGHTINGALE Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this authorROBERT S. HARRIS, ROBERT S. HARRIS Nutritional Biochemistry Laboratories, Massachusetts Institute of Technology, Cambridge, MassachursettsSearch for more papers by this author First published: January 1950 https://doi.org/10.1111/j.1365-2621.1950.tb16447.xCitations: 21 Descriptions of some of the foods have already been given in the first paper of this series, Munsell et al. (1949). This is indicated by the notation in parenthesis following the name of the food and showing where the description was given. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume15, Issue1January 1950Pages 16-33 RelatedInformation
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