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Canadian cuisine / Pork / Beef / Offal / Supplemental Nutrition Assistance Program / Bacon / Red meat / National Pork Board / Heterocyclic amine formation in meat / Food and drink / Meat / American cuisine


Factors Affecting U.S. Pork Consumption
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Document Date: 2008-09-30 15:49:30

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File Size: 1,11 MB

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City

Washington / DC / /

Country

United States / /

Currency

USD / GBP / /

Facility

Restaurant Others Source / Iowa State University / Louisiana State University / /

IndustryTerm

household and individual food consumption / retail product / retail weight / retail sale / retail store / food consumption / food programs / Fresh products / ethnic / processed pork product / Frozen products / processed pork products / at-home food / food disappearance data / pork products / food services / retail stores / athome food / at-home and awayfrom-home food / selected food / food sector / food restaurants / away-from-home food / food / /

Organization

United States Department of Agriculture / U.S. Department of Agriculture / Bureau of the Census / Human Service’s National Center for Health Statistics / Louisiana State University / USDA’s Agricultural Research Service / Economic Research Service United States Department / Iowa State University / Department of Health / USDA’s Economic Research Service / Factors Affecting U.S. Pork Consumption /LDP-M-130-01 Economic Research Service / World Agricultural Outlook Board / U.S. Department of Commerce Statistical Abstract of the United States / /

Person

Janet Perry / Courtney Knauth / Steve Meyer / William Hahn / Anne Pearl / Biing-Hwan Lin Abstract Pork / Joy Harwood / Christopher G. Davis / Donald Blayney / /

Position

editor / representative / /

Region

Midwest / /

URL

www.barc.usda.gov/bhnrc/foodsurvey / www.ers.usda.gov / /

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