Composition of foods--spices and herbs, raw, processed, prepared
By: by Consumer and Food Economics Institute ; principal investigators, Anne C. Marsh, Mary K. Moss, Elizabeth W. Murphy.
Contributors: Marsh, Anne C.; Watt, Bernice K. 1910-; Moss, Mary K.; Murphy, Elizabeth W.; Consumer and Food Economics Institute (U.S.)
Edition: Rev. Jan. 1977.
Series: Agriculture handbook -- no. 8-2
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O.
Published: 1977
Place of publication: Washington, D.C
Language: eng
Number of pages: 43
Subjects: Condiments -- analysis -- Tables; Food Analysis -- Tables; Nutritive Value -- Tables; Spices -- analysis -- Tables; Herbs -- Composition -- Tables; Spices -- United States -- Composition -- 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.