Composition of foods--dairy and egg products, raw, processed, prepared
By: by Consumer and Food Economics Institute ; principal investigators, Linda P. Posati, Martha Louise Orr.
Contributors: Posati, Linda P.; Orr, Martha Louise.; Watt, Bernice K. 1910-; Consumer and Food Economics Institute (U.S.)
Edition: Rev. Nov. 1976.
Series: Agriculture handbook -- no. 8-1
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O.
Published: 1976
Place of publication: Washington, D.C
Language: eng
Subjects: Dairy Products -- analysis -- Tables; Eggs -- analysis -- Tables; Nutritive Value -- Tables; Food -- Composition; Dairy products -- Analysis and examination; Eggs as food
Genres: Tables.
Other titles: Dairy and egg products, raw, processed, prepared
Notes: Stock no. 001-000-03635-1.

A major revision of a section of: Composition of foods : raw, processed, prepared / prepared by Bernice K. Watt and Annabel L. Merrill, with the assistance of Rebecca K. Pecot ... [et al.] Rev. Dec. 1963. 1964.

Bibliography: p. 6.