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Nutritive value of Frankfurter sausage made with cottonseed flour as an improver. Biological test of its supplementary value for cereal diets.

J. Duckworth, A. A. Woodham

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Key concepts: Cottonseed, Food science, Value (mathematics), Mathematics, Biology, Statistics

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Nutritive value of Frankfurter sausage made with cottonseed flour as an improver. Biological test of its supplementary value for cereal diets. — Research Paper | ScholarLens