Abstract
The world’s population currently derives about 70% of its protein from plant sources. It is unlikely that the proportion of protein from animal sources will increase in the foreseeable future, in view of the increased pressure on the land for total food production.
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© 1985 The AVI Publishing Company, Inc.
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Clydesdale, F.M., Francis, F.J. (1985). Potential Sources of Protein. In: Food Nutrition and Health. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-6752-9_9
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DOI: https://doi.org/10.1007/978-94-011-6752-9_9
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-507-7
Online ISBN: 978-94-011-6752-9
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