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Composition of foods : sausages and luncheon meats : raw, processed, prepared
Consumer Nutrition Center (U.S.) , Posati, Linda P. , Anderson, Barbara A. (Barbara Ann), 1944 , Richardson, Martha, 1917 , Consumer Nutrition Center (U.S.)
Meat -- Composition. , Sausages -- Composition.
- 1 v. (loose-leaf)
- Science and Education Administration, U.S. Dept. of Agriculture
USDA agriculture handbooks
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Composition of foods : raw, processed, prepared
- 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.