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Composition of foods--pork products, raw, processed, prepared /

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Bibliographic Details
Corporate Authors: United States. Department of Agriculture. Consumer Nutrition Division
Group Author: Anderson, Barbara A. Barbara Ann, 1944
Published:
Literature type: Book
Language: English
Edition: Rev. Aug. 1983.
Series: Agriculture handbook ; no. 8/10
Subjects:
Meat > analysis > Tables
Meat Products > Tables
Nutritive Value > Tables
Swine > Tables
Pork > Composition
Carrier Form: vi, 206 p. : forms ; 28 cm.
Index Number: TX531
CLC: TS251.5-62
Call Number: TS251.5-62/C737/rev. ed.

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