Chemical composition of certain kinds of sausage and other meat food products
By: by Ralph Hoagland
Series: Circular / United States Department of Agriculture -- no. 230; Circular (United States. Dept. of Agriculture) -- no. 230.
Publisher: U.S. Dept. of Agriculture
Published: 1932
Place of publication: Washington, D.C
Language: eng
Number of pages: 10
Subjects: Sausages; Composition; Meat
Notes: Caption title.

Chiefly tables.

"Contribution from Bureau of Animal Industry."