Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Ruth Reder"'
Autor:
Ruth Reder
Publikováno v:
Poultry Science. 18:19-25
STUDIES of the influence of the diet of laying pullets or hens on the eggs produced have dealt, for the most part, with the effect on the number and size of the eggs rather than on their chemical composition. Mitchell (1932), in a report of the resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fe00aa9a25a8244c790e092b6002b1e
https://doi.org/10.3382/ps.0180019
https://doi.org/10.3382/ps.0180019
Autor:
Ruth Reder
Publikováno v:
Poultry Science. 21:528-531
THE nutritive properties of egg oil suggest possible commercial uses for this substance. In a previous paper the author (Reder, 1938) reported the preparation of an egg oil product with a vitamin D potency equal to that of a standard cod liver oil (9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::028f1d27a0620b848a6b8f08828048d2
https://doi.org/10.3382/ps.0210528
https://doi.org/10.3382/ps.0210528
Autor:
Ruth Reder
Publikováno v:
Journal of Dairy Science. 21:199-211
A study has been made of the chemical composition of the milk of a Jersey herd in relation to the off-flavor, rancidity. In the course of the study normal values were established for several constituents of milk, both for individuals and for the herd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b4c60b817295add83b6e395e811b3b7
https://doi.org/10.3168/jds.s0022-0302(38)95636-x
https://doi.org/10.3168/jds.s0022-0302(38)95636-x
Autor:
Ruth Reder
Publikováno v:
Journal of Dairy Science. 21:475-481
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c56b83a07c1eae7ade1cca97fd4d46a
https://doi.org/10.3168/jds.s0022-0302(38)92993-5
https://doi.org/10.3168/jds.s0022-0302(38)92993-5
Autor:
George V. Odell, Ruth Reder
Publikováno v:
Plant Physiology. 29:131-135
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dde8627e1c07a9aa19f90f57c948f729
https://doi.org/10.1104/pp.29.2.131
https://doi.org/10.1104/pp.29.2.131
Autor:
V. G. Heller, Ruth Reder St. Julian
Publikováno v:
The Journal of Nutrition. 4:227-233
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3576581cbb12632455225a515ff9497a
https://doi.org/10.1093/jn/4.2.227
https://doi.org/10.1093/jn/4.2.227
Publikováno v:
Journal of Agricultural and Food Chemistry. 5:926-928
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbed425fd9ab43e698782c5345e63070
https://doi.org/10.1021/jf60082a003
https://doi.org/10.1021/jf60082a003
Autor:
Heller, V.G., St. Julian, Ruth Reder
Publikováno v:
The Journal of Nutrition; July 1931, Vol. 4 Issue: 2 p227-233, 7p
Autor:
Ruth Reder
Publikováno v:
Poultry Science. 17:521-522
MELLANBY (1921) was the first to demonstrate the antirachitic properties of egg yolk. It is now recognized that, with the exception of fish oils, egg yolk is the only natural food which contains an appreciable quantity of vitamin D. Investigations of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d277149eb631eeda3b92dfa9f5ea211
https://doi.org/10.3382/ps.0170521
https://doi.org/10.3382/ps.0170521
Autor:
Ruth Reder
Publikováno v:
Science. 103:201-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e2c4d38e5127a9aa1e4e55944cdbb0a
https://doi.org/10.1126/science.103.2668.201
https://doi.org/10.1126/science.103.2668.201