Composition of foods--soups, sauces, and gravies, raw, processed, prepared
1980
Marsh, Anne C.
Abstract: A table of basic reference data on the composition and nutrient content of soups, sauces, and gravies is presented. The nutrient contents for 100 grams edible portion, in common measures, and in 1 pound of food as purchased are reported. The data cover 43 condensed soups, 97 ready-to-serve soups, 26 dehydrated soups, 27 sauces, and 21 gravies. The report is a revision of Agriculture Handbook No. 8, last revised in 1963. Frozen soups, no longer on the market, have been omitted and 151 items have been added.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Editorial For sale by the Supt. of Docs., U.S.G.P.O. | [Washington, D.C.] : Science and Education Administration, United States Dept. of Agriculture : For sale by the Supt. of Docs., U.S.G.P.O., 1980
Este registro bibliográfico ha sido proporcionado por National Agricultural Library