Composition of foods: soups, sauces and gravies, 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: | SAUCES, MEAT PRODUCTS, SOUPS, CHEMICAL COMPOSITION, PROCESSED PRODUCTS, PREPARED FOODS, NUTRITIVE VALUE, SAUCE, PRODUIT CARNE, POTAGE, SALSAS, PRODUCTOS DE LA CARNE, SOPAS, COMPOSITION CHIMIQUE, PRODUIT TRANSFORME, ALIMENT PREPARE, VALEUR NUTRITIVE, COMPOSICION QUIMICA, PRODUCTOS PROCESADOS, ALIMENTOS PREPARADOS, VALOR NUTRITIVO, |
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