Composition of foods : soups, sauces and gravies, raw, processed, prepared

Author(s)

• Consumer Nutrition Center (U.S.)

Bibliographic Information

Composition of foods : soups, sauces and gravies, raw, processed, prepared

by Consumer and Food Economics Institute ; principal investigator: Anne C. Marsh

（Agriculture handbook / United States. Dept. of Agriculture, no. 8-6）

Science and Education Administration, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1980

Rev

Access to Electronic Resource 6 items

• 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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Note

Stock no.: 001-00004114-2

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

Loose-leaf for updating

Includes bibliographical references (p. 4) and index

Details

• NCID: BA24726310
• LCCN: 77602784
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington
• Pages/Volumes: 1 v. (loose-leaf)
• Size: 28 cm
• Classification:
  • LCC : TX551
  • DC19 : 641.1
• Subject Headings:
  • LCSH : Food -- Composition -- Tables
• Parent Bibliography ID:
  • BA24726219