Factors Affecting the Nutritive Value of Bread as Human Food

R. A. Peters

doi:10.1079/PNS19460002

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Factors Affecting the Nutritive Value of Bread as Human Food

Published online by Cambridge University Press: 27 October 2017

R. A. Peters

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R. A. Peters*: Affiliation:
Department of Biochemistry, University Museum, Oxford

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Type: Meeting Report
Information: Proceedings of the Nutrition Society , Volume 4 , Issue 1 , March 1946 , pp. 1 - 2

DOI: https://doi.org/10.1079/PNS19460002 [Opens in a new window]
Copyright: Copyright © The Nutrition Society 1946

References

Hopkins, F. G. (1906). Analyst, 31, 385.Google Scholar

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Factors Affecting the Nutritive Value of Bread as Human Food

Volume 4, Issue 1
R. A. Peters ^(a1)
DOI: https://doi.org/10.1079/PNS19460002

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Factors Affecting the Nutritive Value of Bread as Human Food

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