Composition of foods
Subtitle: raw, processed, prepared
By: by Consumer and Food Economics Institute.
Contributors: Watt, Bernice K. 1910-; United States. Dept. of Agriculture. Nutrition Monitoring Division.; Consumer Nutrition Center (U.S.)
Edition: Rev.
Series: Agriculture handbook ;; no. 8; Agriculture handbook (United States. Dept. of Agriculture) ;; no. 8.
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off.
Published: 1976
Place of publication: Washington
Language: eng
Number of pages: 21
Subjects: Food -- Composition -- Tables.
Genres: Tables.
Notes: Includes bibliographies and index.
Vols. <1, 4-5   > prepared by the Consumer and Food Economics Institute; v. <11, 13-15, 17-18, 21   > prepared by the Nutrition Monitoring Division, Human Nutrition Information Service, United States Dept. of Agriculture; v. <7-8   > prepared by the Consumer Nutrition Center.
Pts. <4-7   > published by Science and Education Administration, U.S. Dept. of Agriculture.
Pts. <8-9, 11-18, 21   > published by U.S. Dept. of Agriculture, Human Nutrition Information Service.
A revision of the 1963 ed. by B. K. Watt.
Upated by an annual supplement.
Table of contents: title: [1] Dairy and egg products.; title: [2] Spices and herbs.; title: [3] Baby foods.; title: [4] Fats and oils.; title: [5] Poultry products.; title: [6] Soups, sauces, and gravies.; title: [7] Sausages and luncheon meats.; title: [8] Breakfast cereals.; title: [9] Fruits and fruit juices.; title: [11] Vegetables and vegetable products.; title: [12] Nut and seed products.; title: [13] Beef products.; title: [14] Beverages.; title: [15] Finfish and shellfish products.; title: [16] Legumes and legume products.; title: [17] Lamb, veal, and game products; title: [18] Baked products.; title: [21] Fast foods.