Composition of foods raw, processed, prepared. - Consumer and Food Economic Institute (U.S.); Watt, Bernice K. (Washington, D.C. Agricultural Research Service, United States Department of Agriculture, 1976)
v.1. Dairy and egg products. -- v.2. Spices and herbs. -- v.3. Baby foods. -- v.4. Fats and oil. -- v.5. Poultry products. -- v.6. Soups, sauces and gravies. -- v.7. Sausages and luncheon meats.
A revision of the 1963 edition by Bernice K. Watt.
Keywords: Food -- Composition -- Tables