Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-25T08:44:19.466Z Has data issue: false hasContentIssue false
  • English
  • Français

Home Production of Meat

Published online by Cambridge University Press:  09 March 2007

J. Hammond
J. Hammond
Affiliation:
School of Agriculture, Cambridge
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
British Needs and Resources of Calories, Protein and Calcium
Information
British Journal of Nutrition , Volume 1 , Issue 2-3 , December 1947 , pp. 292 - 296
Copyright
Copyright © The Nutrition Society 1947

References

Henry, W. A. & Morrison, F. B. (1928). Foods and Feeding, 19th ed. Ithaca, N.Y.: The Henry-Morrison Co.Google Scholar
Imperial Economic Committee (1935). Meat: a Summary of Figures of Production and Trade. London: H.M. Stationery Office.Google Scholar
Lloyd, E. M. H. (1936). J. agric. econ. Soc. 4, 89.Google Scholar
Nichols, J. E. (1926). J. Minist. Agric. 33, 218.Google Scholar
Tomhave, W. H. (1925). Meats and Meat Products. Philadelphia: J. B. Lippincott Co.Google Scholar
U.S.A. National Research Council, Committee on Food and Nutrition (1941). J. Amer. med. Ass. 116, 2601.Google Scholar