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


Author:
Marsh, Anne C., Consumer and Food Economics Institute (U.S.), United States, and Science and Education Administration
Source:
USDA
Year:
0000
Subject:
Food, Analysis, and Composition
Format:
vi, 228 p. --
Language:
English
Publisher:
United States Dept. of Agriculture, Science and Education Administration
Series:
Agriculture handbook (United States. Dept. of Agriculture) ; no. 8-6
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT80737811