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Home Production of Meat

Published online by Cambridge University Press:  09 March 2007

J. Hammond
J. Hammond
Affiliation:
School of Agriculture, Cambridge
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Abstract

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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