Composition of foods : dairy and egg products, raw, processed, prepared

著者

• Consumer Nutrition Center (U.S.)

書誌事項

Composition of foods : dairy and egg products, raw, processed, prepared

by Consumer and Food Economics Institute ; principal investigators: Linda P. Posati [and] Martha Louise Orr

（Agriculture handbook / United States Department of Agriculture, no. 8-1）

Agricultural Research Service, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1976

Rev

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (no.2)

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (no.1)

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (no.3)

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (no.4)

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (pt.18)

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• Composition of foods : raw, processed, prepared / by Consumer and Food Economics Institute. (no.01-02)

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注記

Stock no. 001-000-03635-1

A revision of the 1963 ed. by B. K. Watt

Loose-leaf for updating

Includes bibliographical references (p. 6) and index

詳細情報

• NII書誌ID(NCID): BA24725577
• LCCN: 77602784
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington
• ページ数/冊数: 1 v. (loose-leaf)
• 大きさ: 28 cm
• 分類:
  • LCC : TX551
  • DC19 : 641.1
• 件名:
  • LCSH : Food -- Composition -- Tables
• 親書誌ID:
  • BA01205035