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Proximate composition of beef from carcass to cooked meat: method of derivation and tables of values.

Author: Rebecca K Pecot; Carol M Jaeger; Bernice K Watt; United States. Agricultural Research Service. Consumer and Food Economics Research Division.
Publisher: Washington, U.S. Agricultural Research Service; [For sale by the Supt. of Docs., U.S. Govt. Print. Off.], [1965]
Series: Home economics research report (United States. Department of Agriculture), no. 31.
Edition/Format:   Print book : National government publication : EnglishView all editions and formats
Database:WorldCat
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Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: Rebecca K Pecot; Carol M Jaeger; Bernice K Watt; United States. Agricultural Research Service. Consumer and Food Economics Research Division.
OCLC Number: 665036
Notes: "Issued December 1965.:
Description: 32 pages : illustrations ; 26 cm.
Series Title: Home economics research report (United States. Department of Agriculture), no. 31.
Responsibility: [By Rebecca K. Pecot, Carol M. Jaeger, and Bernice K. Watt.].

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Primary Entity

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