Proximate composition of beef from carcass to cooked meat; method of derivation and tables of values
By: [by Rebecca K. Pecot, Carol M. Jaeger, and Bernice K. Watt
Contributors: Jaeger, Carol Marion, 1913-; Watt, Bernice K. (Bernice Kunerth), 1910-
Series: [U.S. Dept. of Agriculture] Home economics research report no. 31; Home economics research report (United States. Dept. of Agriculture) -- no. 31
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture
Place of publication: Washington]
Language: eng
Number of pages: 32
Subjects: Beef; Composition
Notes: Bibliography: p. 32.