Zobrazeno 1 - 10 of 60 pro vyhledávání: '"George C Supplee"'
3
The Concentrated Water Soluble Fraction of Milk as a Source of Vitamin B
Autor: G.E. Flanigan, George C Supplee, Odessa D. Dow
Publikováno v: Journal of Dairy Science. 11:420-427
Although milk as a source of the vit~.min B complex is not particularly noteworthy, its quota of this accessory food factor is s~f~ciently adequate to warrant the assumption that a concentrate of the water soluble fraction would contain an appreciabl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::baf8b9eb2dcbf35351432ea399643c09
https://doi.org/10.3168/jds.s0022-0302(28)93656-5
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5
Seasonal Variations in Certain Inorganic Constituents of Dry Milk Produced in New York and Wisconsin
Autor: George C Supplee
Publikováno v: Journal of Dairy Science. 13:522-527
Summary Analytical data are submitted showing the natural fluctuations in certain inorganic constituents of dry milk as affected by seasonal and territorial conditions in the States of New York and Wisconsin.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d55f1fb39c86799e99ad8a50d52e648
https://doi.org/10.3168/jds.s0022-0302(30)93550-3
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7
Studies on the Iodine Content of Milk
Autor: Roe E. Remington, George C Supplee
Publikováno v: Journal of Dairy Science. 17:19-28
Summary Samples of mixed milk of several herds at each of eight different points in South Carolina, were collected at intervals of three weeks, over a period of ten months (November, 1931, through August, 1932) and dried by the roller process. The ca
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7013a9a05865681f31fd2cfa1be7c8f
https://doi.org/10.3168/jds.s0022-0302(34)93216-1
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9
Studies on the Iodine Content of Milk
Autor: Roe E. Remington, Z.M. Hanford, George C Supplee
Publikováno v: Journal of Dairy Science. 17:15-18
The importance of small amounts of iodine in nutrition seems to have been fully demonstrated by numerous investigators. Such data as are available indicate that milk normally contains small and highly variable amounts of iodine; the amounts reported
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c0cf20ff4e2080cbe89c6ce31686b546
https://doi.org/10.3168/jds.s0022-0302(34)93215-x
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10
Fat Analysis of Milk Powder
Autor: George C Supplee, B. Bellis
Publikováno v: Journal of Dairy Science. 5:39-50
Summary A review of the results recorded herein seem to warrant the following conclusions: 1. The normal variations in results from the same sample of milk powder analyzed by the Roese-Gottlieb (Mojonnier) method should not be over 0.15 per cent when
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9980ff0ad2bae5a8a95a02875831f48d
https://doi.org/10.3168/jds.s0022-0302(22)94132-3
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