Nutrient values of muscle foods
Subtitle: composition values for specific cuts of meat, poultry and fish
Contributors: Sontheimer Foundation
Edition: 1st ed.
Publisher: Research Dept. National Live Stock and Meat Board
Published: 1988
Place of publication: Chicago, Ill
Language: eng
Number of pages: 63
Subjects: Meat; Composition; Tables; Poultry; Fish as food
Other titles: Composition values for specific cuts of meat, poultry and fish.
Notes: Cover title.

Chiefly tables.

Includes bibliographical references (p. 7).