Tomeki

Composition of foods

Composition of foods

dairy and egg products : raw, processed, prepared

By Consumer and Food Economics Institute (U.S.)

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Publish Date

1976

Publisher

U.S. Dept. of Agriculture, Agricultural Research Service

Language

eng

Pages

142

Description:

subjects: Analysis,  Composition,  Dairy products,  Egg processing,  Food,  Herbs,  Infants,  Nutrition,  Oils and fats,  Poultry as food,  Sauces,  Soups,  Spices,  Tables,  Food Analysis,  Nutritional Physiological Phenomena

Places: United States