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NALDC Record Details:

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.

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Author(s):
Hoagland, Ralph , Snider, George G.
Format:
p. 679-688.
Language:
English
Year:
1926
Series:
Journal of agricultural research
Rights:
This item is authored by federal employees as part of their official duties and are therefore non-copyrightable and/or published by the federal government and now in the public domain.