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NALDC Record Details:

Composition of foods : sausages and luncheon meats : raw, processed, prepared

File:
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Author(s):
Consumer Nutrition Center (U.S.) , Posati, Linda P. , Anderson, Barbara A. (Barbara Ann), 1944 , Richardson, Martha, 1917
Subject(s):
Meat -- Composition. , Sausages -- Composition.
Format:
1 v. (loose-leaf)
Language:
English
Publisher:
Science and Education Administration, U.S. Dept. of Agriculture
Year:
1980
Series:
USDA agriculture handbooks
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.