Composition of foods
1980-9999
Abstract: A revised and expanded handbook on the nutrient content of raw, processed and prepared sausages and luncheon meats presents information on minerals, vitamins, lipids, amino acids and proximate analysis of 66 meat and 14 poultry products. The format parallels the previous publication (1963) and includes a 5-digit number for access to data in the Nutrient Data Bank which identifies food group and specific food item. Data are given per 100 g edible portion, per 2 household measures and/or market units, and per pound of edible portion as purchased. Methods of analysis and food definitions are included.
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