Search Results - "Zaehringer, M V"

RELATIONSHIP BETWEEN CHOLESTEROL AND VITAMIN A METABOLISM IN RATS FED AT DIFFERENT LEVELS OF VITAMIN A by Bring, S V, Ricard, C A, Zaehringer, M V

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Physiological availability of thiamine from potatoes and from brown rice by WARNICK, K P, ZAEHRINGER, M V, BRING, S V, WOODS, E

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Deposition of Tocopherol in Pork Tissue and Stability during Frozen Storage by Zaehringer, M. V, Rickard, C. A, Lehrer, W. P., Jr

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Variations in quality of cream pies by BRIANT, A M, ZAEHRINGER, M V, ADAMS, J L, MONDY, N

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Properties of glutens from doughs containing components of cheddar-cheese whey by Zaehringer, M.V

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Potato extractives: Sloughing as related to replacement of anions or cations by Zaehringer, Mary V., Cunningham, Helen H.

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Quality of baked potatoes as influenced by baking and holding methods by Cunningham, Helen H., Zaehringer, Mary V.

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Leaching of solutes and sloughing of potato tuber tissue by Davis, W. C., Le Tourneau, D. J., Zaehringer, Mary V., Cunningham, Helen H.

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Storage temperature for maintenance of internal quality in Idaho Russet Burbank potatoes by Cunningham, Helen H., Zaehringer, Mary V., Sparks, Walter C.

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Internal quality of Russet Burbank potatoes following chilling by Cunningham, Helen H., Zaehringer, Mary V., Brausen, Goldie, Sparks, W. C.

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