116 



Table 103. 



-Chemiml composition of meats cooked by roasting, hroiUng, sauteing, and 

 frying {fresh substance) — Continued. - 



a Not including No. 16T4. 



Table 10^.— Chemical composition of meats cooked by roasting, broiling, sauteing, and 

 frying {water-free basis). 



