Meat products and dishes : sixth supplement to the fifth edition of McCance and Widdowson's The composition of foods - Chan, W.; McCance, R. A. (Robert Alexander), 1898-1993.; Royal Society of Chemistry (Great Britain) (Cambridge : Royal Society of Chemistry and Ministry of Agricultur e, Fisheries and Food, 1996)
Includes bibliographical references.
Keywords: Meat -- Composition; Food -- Composition; Food