Add to ORKGThe Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at libscua@okstate.edu or by phone at 405-744-6311
The study of dietary fat consumption and its resultant effects on human health has been one of the m...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Fat-spread products are a stabilized emulsion of water and vegetable oils. The whole fat content ca...
This item is part of the Agricultural Experiment Station archive. It was digitized from a physical c...
Margarine is the major table spread consumed in the United States and use is still expanding. Techn...
Margarine like butter, is an ernulsion consisting of an internal aqueus phase enclosed in an externa...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Corn oil output, a byproduct primarily of the corn refining or wet milling industry, has more than d...
In order to expand the existing range of sandwich margarines of high biological value and improve th...
Report by Lois Dowdle Cobb, director of the American Institute of Home Grown Fats and Oils, about he...
Margarin kao emulzija vode u ulju sadrži 80 % masne i 20 % vodene faze. Osnovne sirovine za proizvod...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
16 pagesTHE MARKET position of butter and margarine has changed greatly since 1938 because of the l...
Introduction: Essential fatty acids (EFAs) play a vital role in the human body and need to be taken ...
The study of dietary fat consumption and its resultant effects on human health has been one of the m...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Fat-spread products are a stabilized emulsion of water and vegetable oils. The whole fat content ca...
This item is part of the Agricultural Experiment Station archive. It was digitized from a physical c...
Margarine is the major table spread consumed in the United States and use is still expanding. Techn...
Margarine like butter, is an ernulsion consisting of an internal aqueus phase enclosed in an externa...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Corn oil output, a byproduct primarily of the corn refining or wet milling industry, has more than d...
In order to expand the existing range of sandwich margarines of high biological value and improve th...
Report by Lois Dowdle Cobb, director of the American Institute of Home Grown Fats and Oils, about he...
Margarin kao emulzija vode u ulju sadrži 80 % masne i 20 % vodene faze. Osnovne sirovine za proizvod...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
16 pagesTHE MARKET position of butter and margarine has changed greatly since 1938 because of the l...
Introduction: Essential fatty acids (EFAs) play a vital role in the human body and need to be taken ...
The study of dietary fat consumption and its resultant effects on human health has been one of the m...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Fat-spread products are a stabilized emulsion of water and vegetable oils. The whole fat content ca...