Composition of foods
Subtitle: sausages and luncheon meats : raw, processed, prepared
By: by Consumer Nutrition Center ; principal investigators, Martha Richardson, Linda P. Posati, Barbara A. Anderson.
Contributors: Posati, Linda P.; Anderson, Barbara A. 1944-; Richardson, Martha,  1917-; Consumer Nutrition Center (U.S.)
Edition: Rev. Sept. 1980.
Series: Agriculture handbook / United States Department of Agriculture -- no. 8-7; Agriculture handbook / United States Department of Agriculture -- no. 8-7.
Publisher: Science and Education Administration, U.S. Dept. of Agriculture
Place of publication: [Washington, D.C.?]
Subjects: Meat -- Composition.; Sausages  -- Composition.
Notes: "Major revision of the 1963 edition of USDA agriculture handbook no. 8"--P. iii.

Chiefly tables.

Bibliography: p. 6.