Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-25T12:51:22.725Z Has data issue: false hasContentIssue false
  • English
  • Français

Conversion Factors for Vegetable and Animal Foods for Human Consumption

Published online by Cambridge University Press:  09 March 2007

K. L. Blaxter
K. L. Blaxter
Affiliation:
(In Receipt of a Senior Award of the Agricultural Research Council) Hannah Dairy Research Institute, Kirkhill, Ayr
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
The Comparative Merits of Animal and Vegetable Foods in Nutrition
Information
British Journal of Nutrition , Volume 5 , Issue 2 , May 1951 , pp. 250 - 255
Copyright
Copyright © The Nutrition Society 1951

References

REFERENCES

Andross, M. (1946). Proc. Nutr. Soc. 4, 155.CrossRefGoogle Scholar
Block, R. J. & Bolling, D. (1945). The Amino Acid Composition of Proteins and Foods, 1st ed. Springfield, IllinoisChas. C. Thomas.CrossRefGoogle Scholar
Booth, R. G., Carter, R. H., Jones, C. R. & Moran, T. (1946). In the Nation's Food, p. 162. [Bacharach, A. L. and Rendle, T., editors.] London: Society of Chemical Industry.Google Scholar
Bricker, M., Mitchell, H. H. & Kinsman, G. M. (1945). J. Nutrit. 30, 269.CrossRefGoogle Scholar
Chick, H. & Slack, E. B. (1945). Biochem. J. 39, xxii.CrossRefGoogle Scholar
Halnan, E. T. (1944). Proc. Nutr. Soc. 1, 32.Google Scholar
Hrdliĉka, a. (1936). proc. Amer. Phil. Soc. 76, 847.Google Scholar
Kon, S. K. (1946 a). In The Nation's Food, p. 318. [Bacharach, A. L. and Rendle, T., editors] London: Society of Chemical Industry.Google Scholar
Kon, S. K. (1946 b). In The Nation's Food, p. 14. [Bacharach, A. L. and Rendle, T., editors.] London: ociety of Chemical Industry.Google Scholar
Lampitt, L. H. & Goldenberg, N. (1946). In The Nation's Food, p. 58. [Bacharach, A. L. and Rendle, T. editors.] London: Society of Chemical Industry.Google Scholar
Leitch, I. (1944). Proc. Nutr. Soc. 1, 60.Google Scholar
Leitch, I. & Godden, W. (1941). Tech, Commun. Bur. Animal Nutrit. no. 14.Google Scholar
Lockwood, J. F. (1945). Provender Milling, 2nd ed. Liverpool: Northern Publishing Co. Ltd.Google Scholar
McCance, R. A. & Wioddowson, E. M. (1946). Spec. Rep. Ser. med. Res. Coun., Lond., 2nd ed., no. 235.Google Scholar
Macy, I. G. (1943). See Block R. J., Yale J. Biol. Med. 15, 723.Google Scholar
Mitchell, H. H. (1924). Physiol. Rev. 4, 424.CrossRefGoogle Scholar
National Research Council (1943). Repr. nat. Res. Coun., Wash., no. 115.Google Scholar
Orr, J. (1944). Proc. Nutr. Soc. 1, 43.Google Scholar
Pyke, M. (1946). In The Nation's Food, p. 108. [Bacharach, A. L. and Rendle, T., editors.] London: Society of Chemical Industry.Google Scholar
Rose, W. C. (1949). Fed. Proc. 8, 546.Google Scholar
Watson, J. A. S. & More, J. A. (1942). Argiculture, the Science and Practice of British Farming, 6th ed. Edinburgh: Oliver and Boyd.Google Scholar
Wood, T. B. & Newman, L. f. (1928). Beef production in Great Britain. Liverpool: Silcock and Sons Ltd.Google Scholar