Tomeki

Composition of foods, sausages and luncheon meats

Composition of foods, sausages and luncheon meats

raw, processed, prepared

By Consumer Nutrition Center (U.S.)

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Publish Date

1980

Publisher

Science and Education Administration, U.S. Dept. of Agriculture

Language

eng

Pages

92

Description:

subjects: Analysis,  Cattle,  Composition,  Food,  Meat,  Nutritive Value,  Poultry products,  Swine,  Tables