Utilization of Meat by Human Subjects
- 1 November 1934
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 8 (5) , 503-507
- https://doi.org/10.1093/jn/8.5.503
Abstract
Martha S. Pittman, Ruth B. McCammon, Myrna Holman; Utilization of Meat by Human SubjectsI. The Utilization of the Nitrogen and Phosphorus of Loin and Heel CutsKeywords
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