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Nutritive Value of the Protein in Veal and Calf Sweetbreads; in Beef Cheek Meat, Lips, Tongues, Brains, Spleen, and Tripe; and in Hog Brains and Tongues


Author:
Hoagland, Ralph and Snider, George G.
Source:
USDA
Year:
1926
Format:
p. 679-688.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43967137