Nutritive Properties of Pork Protein and Its Supplemental Value for Bread Protein

Ralph Hoagland, N. R. Elias, O. G. Hankins and G. G. Snider

No 169913, Technical Bulletins from United States Department of Agriculture, Economic Research Service

Keywords: Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 15
Date: 1945-10
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/169913/files/tb906.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:uerstb:169913

DOI: 10.22004/ag.econ.169913

Access Statistics for this paper

More papers in Technical Bulletins from United States Department of Agriculture, Economic Research Service Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().