One such book is called "The Professional Food Buyer" (Standards, principles and Procedures) by M.C. Warfel and Frank H. Waskey, published by McCutchan Publishing Company. ISBN 0-8211-2254-1. The copy I own has a 1979 copyright. Actually, I have two copies of this book. I can't remember if they are both the same or not.
However, yields do not change drastically over the years. This book has an appendix which deals specifically with yields of various fresh, canned and frozen items.
Ciao,
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Order In/Food Out ~ It's NOT magic.
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