The Protein nutritional quality of meat and poultry products
Subtitle: scientific bases for regulation
By: sponsored by Protein Nutrition Laboratory, Agricultural Research Service, U.S. Department of Agriculture ; cosponsored by Department of Food, Nutrition and Institution Administration, University of Maryland, College Park, MD ; coordinated by C.E. Bodwell.
Contributors: Bodwell, C. E.; Protein Nutrition Laboratory (U.S.); United States. Food Safety and Inspection Service.; University of Maryland, College Park. Dept. of Food, Nutrition and Institution Administration.
Series: American journal of clinical nutrition -- v. 40, no. 3, supplement.; American journal of clinical nutrition -- v. 40, no. 3, suppl.
Publisher: American Society for Clinical Nutrition
Published: 1984
Place of publication: [S.l.]
Language: eng
Number of pages: 741
Subjects: Proteins in human nutrition.; Meat -- Composition -- Analysis.; Meat -- Quality.
Notes: Final report of the expert work group assembled at the request of the Food Safety and Inspection Service.

Includes bibliographies.