Composition of foods--soups, sauces, and gravies, raw, processed, prepared
By: by Consumer and Food Economics Institute ; principal investigator, Anne C. Marsh.
Contributors: Marsh, Anne C.; Watt, Bernice K. 1910-; Consumer and Food Economics Institute (U.S.)
Edition: Rev. Feb. 1980.
Series: Agriculture handbook -- no. 8-6
Publisher: Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O.
Published: 1980
Place of publication: [Washington, D.C.]
Language: eng
Number of pages: 228
Subjects: Food Analysis -- Tables; Nutritive Value -- Tables
Genres: Tables.
Notes: A major revision of a section of: Composition of foods : raw, processed, prepared / prepared by Bernice K. Watt and Annabel L. Merrill, with the assistance of Rebecca K. Pecot ... [et al.]. Rev. Dec. 1963. 1964.