Table of percentages of the composition of ordinary foods i.e. water, fat, fibre, etc. in beans, peas, potatoes, carrots, etc. in the early 20th century.
Percentage Composition of Ordinary Foods
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- ReferenceGB 237 Coll-1434/271
- Dates of Creation1870s-1930s
- Language of MaterialEnglish
- Physical Description81mm by 81mm 1 slide81mm by 81mm
Scope and Content
Archivist's Note
Catalogued by Kristy Davis as part of Towards Dolly Project, 2012-2013