Composition of foods

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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Mots clés AGROVOC

composition meat sausages

Informations bibliographiques

Publié dans

Agriculture handbook (United States. Department of Agriculture)

Édition

Rev. Sept. 1980.

Editeur

Science and Education Administration, U.S. Dept. of Agriculture, For sale by the Supt. of Docs., U.S. G.P.O.

Pagination

1 volume (loose-leaf) ; 28 cm.

D'autres materias

Food composition and quality

Langue

anglais

Format

print, unmediated, volume

Note

by Consumer Nutrition Center.

Includes bibliographical references (page 6).

Sous-titre

sausages and luncheon meats : raw, processed, prepared

Type

Interactive Resource; Text

Auteur institutionnelle

Consumer Nutrition Center (U.S.)

Sur AGRIS depuis: 2024-02-27

Date de modification: 2025-07-15

Format: MODS

Fournisseur de données

Cette notice bibliographique a été fournie par National Agricultural Library

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

https://handle.nal.usda.gov/10113/CAT87743962

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Composition of foods

1980-9999

Mots clés AGROVOC

Informations bibliographiques