Composition of foods. 4, Fats and oils : raw, processed, prepared
Consumer and Food Economics Institute (U.S.) (Author), James B. Reeves (Researcher), John L. Weihrauch (Researcher)
Fourth volume in a series revising and expanding the food composition values from Agriculture Handbook No. 8 (1963). Provides reference data on the nutrient content of commercial fats and oils, with tables prepared using the Nutrient Data Bank
Print Book, English, 1979
U.S. Department of Agriculture, Science and Education Administration, [Washington, D.C.], 1979