Utilization of protein ingredients in the U.S. food industry
By: by Timothy M. Hammonds and David L. Call.
Contributors: Call, David L., 1932- joint author.
Series: A. E. res. ;; 320-321
Publisher: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture, Cornell University
Published: 1970
Place of publication: Ithaca, N.Y
Language: eng
Subjects: Proteins.; Food industry and trade -- United States.
Notes: Includes bibliographies.
Cover title.
Table of contents: title: pt. 1. The current market for protein ingredients.; title: pt. 2. The future market for protein ingredients.