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NALDC Record Details:

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

Author(s):
Consumer and Food Economics Institute (U.S.) , Marsh, Anne C. , United States. Science and Education Administration.
Subject(s):
Food -- Analysis. , Food -- Composition.
Format:
vi, 228 p.
Language:
English
Publisher:
United States Dept. of Agriculture, Science and Education Administration
Year:
1980
Series:
USDA agriculture handbooks
File:
Download [PDF File]
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.