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Composition of foods : dairy and egg products : raw, processed, prepared / by Consumer and Food Economics Institute.
Connect to full text Available online
View online- Format:
- Book
- Government document
- Author/Creator:
- Consumer and Food Economics Institute (U.S.)
- Series:
- Agriculture handbook (United States. Department of Agriculture) ; no. 8-1.
- Agriculture handbook ; no. 8-1
- Language:
- English
- Subjects (All):
- Dairy products--United States--Analysis--Tables.
- Dairy products.
- Egg processing--United States--Composition--Tables.
- Egg processing.
- Food--Composition.
- Food.
- Eggs as food.
- Feeds--Composition.
- Feeds.
- Dairy Products--analysis.
- Eggs--analysis.
- Nutritive Value.
- Dairy products--Analysis.
- United States.
- Medical Subjects:
- Dairy Products--analysis.
- Eggs--analysis.
- Nutritive Value.
- Genre:
- tables (documents)
- Tables
- Tables (Data)
- Physical Description:
- 1 online resource ([162] pages) : illustrations.
- Edition:
- Rev. Nov. 1976.
- Place of Publication:
- Washington, D.C. : U.S. Dept. of Agriculture, Agricultural Research Service, 1976.
- Notes:
- Chiefly tables.
- Includes bibliographical references and index.
- Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2011.
- Other Format:
- Print version: United States. Agricultural Research Service. Consumer and Food Economics Institute. Composition of foods.
- OCLC:
- 769651429
- Access Restriction:
- Use copy Restrictions unspecified
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