Books by Charlotte Chatfield

Proximate composition of beef

by Charlotte Chatfield

1926

Proximate composition of fresh vegetables

by Charlotte Chatfield

1931

Production of Organic Acids from Carbohydrates by Fermentation

by A. J. Pieters, Archibald Dixon Shamel, Benjamin Ralph Stauber, Chalmers Jackson King, Charles Sidney Leete, Charles Walter Collins, F. M. Grant, Fred Earl Keating, Frederick John Pritchard, Frederick Wulling Herbert, George McMillan Darrow, George Wright Hoffman, Harry Eugene Burke, Harvey John MacAloney, Hazel Katherine Stiebeling, Herman Meserve Johnson, Mary E. Sweeny, Neil E. Stevens, Orville Edward May, Oscar Roland Mathews, Perley Spaulding, Robert Claude Wright, Thomas Moore Whiteman, United States. Department of Agriculture, Walter Cochran Davis, Carl Stone Pomeroy, Charlotte Chatfield, Clarence Elbert Clement, George Fordyce Waldo, Harold Frederick Loomis, Horace Terhune Herrick, James Warren Hubbard, John Raymond Hansbrough, John Valentine Schaffner, Louis Henry Burgwald, Ruth Leah Morgan, Verner Ivan Clark, William Solomon Porte, Frank Nelson Harmon

1931

Food composition tables

by Charlotte Chatfield

1954

Food composition tables for international use

by Charlotte Chatfield

1949