Composition of foods: sausages and luncheon meats, raw, processed, prepared
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| Main Authors: | , , , |
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| Format: | Texto biblioteca |
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Washington, DC (USA) USDA, Science and Education Administration
1980
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| Subjects: | SAUSAGES, CANNED MEAT, CHEMICAL COMPOSITION, PROCESSED PRODUCTS, PREPARED FOODS, NUTRITIVE VALUE, SAUCISSE, CONSERVE DE VIANDE, SALCHICHA, CARNE EN CONSERVA, COMPOSITION CHIMIQUE, PRODUIT TRANSFORME, ALIMENT PREPARE, VALEUR NUTRITIVE, COMPOSICION QUIMICA, PRODUCTOS PROCESADOS, ALIMENTOS PREPARADOS, VALOR NUTRITIVO, |
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