REFERENCES
- Composition of Foods, Raw-Processed-Prepared. Agricultural Handbook No. 8. Washington, D. C., United States Department of Agriculture, 1963.
- The Canned Food Reference Manual. Ed. 3. New York, American Can Company, 1947.
- Nutritional Data. Ed. 5. Pittsburgh, H. J. Heinz Company, 1963.
- A Summary of the Nutrient Content of Meat. Bulletin No. 57. Chicago, American Meat Institute Foundation, 1964.