Composition of Foods: Raw, Processed, Prepared

The book is in good condition with a sturdy softcover showing minor wear, particularly along the edges and corners. There are no inscriptions, and the internal pages are clean and well-preserved. The absence of a dust jacket is typical for this format.

"Composition of Foods: Raw, Processed, Prepared" by Bernice K. Watt and Annabel L. Merrill is an authoritative resource published by the United States Department of Agriculture. This edition, approved for reprinting in October 1975, is part of the Agriculture Handbook series, specifically No. 8. Originally revised in December 1963, this handbook serves as a critical reference for understanding the nutritional composition of various foods. It is an essential tool for professionals in food science and nutrition, offering comprehensive data that aids in research and application. The book's focus on raw, processed, and prepared foods makes it a versatile guide for multiple aspects of dietary analysis. This edition is in softcover format, reflecting its practical use in the field. The book remains a valuable addition to any collection focused on agricultural science and nutritional studies.