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References to tables

6. Richardson, M., Posati, L.P., and Anderson, B.A. (1980) Composition of foods: sausages and luncheon meats, raw, processed and prepared. Agriculture Handbook No. 8-7, US Department of Agriculture, Washington D.C.

Publication details


Print publication date
01 Jan 1996
Copyright year
1996
Print ISBN
978-0-85404-809-0
PDF eISBN
978-1-84973-250-5