Composition of foods, sausages and luncheon meats
Subtitle: raw, processed, prepared
By: by Consumer Nutrition Center ; principal investigators, Martha Richardson, Linda P. Posati, Barbara A. Anderson.
Contributors: Richardson, Martha.; Posati, Linda P.; Anderson, Barbara A.
Edition: Rev. Sept. 1980.
Series: Agriculture handbook -- no. 8-7
Publisher: Science and Education Administration, U.S. Dept. of Agriculture
Published: 1980
Place of publication: [Washington]
Language: eng
Number of pages: 92
Subjects: Meat; Food -- Composition; Cattle; Meat -- analysis -- Tables; Nutritive Value -- Tables; Poultry Products -- analysis -- Tables; Swine
Genres: Tables.
Notes: Chiefly tables.

Bibliography: p. 6.