Add to ORKGThis publication provides substitution measurements for common food products including dry and liquid ingredients, flour products and cereals, sweets, dairy products, fats, eggs, sauces, nuts, and candy-making
Wheat can be successfully used in concentrate and starter rations for dairy cows and calves. The nut...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
This publication provides information on different types of wheat flour and their nutrient value. A ...
Cereals the world over are “the staff of life,” because they are economical, nutritious, and have a ...
Publication provides ingredient substitutions and equivalent measurements for cooking purposes
Publication provides ingredient substitutions and equivalent measurements for cooking purposes
This publication provides information on the nutritional benefits of dairy products. It discusses th...
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pas...
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pas...
Formulating balanced rations is an important objective of every dairyman who wants his herd to reach...
This publication provides information about dietary sugar. It describes the types of sugar, where it...
Guide to computing dairy cattle rations discusses total feed requirements for dairy cattle, balancin...
Scientists all over the country have been studying your nutritional status and eating habits. In the...
Small numbers of bacteria are present in milk as it comes from the farm. Milk must be kept in clean ...
Wheat can be successfully used in concentrate and starter rations for dairy cows and calves. The nut...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
This publication provides information on different types of wheat flour and their nutrient value. A ...
Cereals the world over are “the staff of life,” because they are economical, nutritious, and have a ...
Publication provides ingredient substitutions and equivalent measurements for cooking purposes
Publication provides ingredient substitutions and equivalent measurements for cooking purposes
This publication provides information on the nutritional benefits of dairy products. It discusses th...
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pas...
This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pas...
Formulating balanced rations is an important objective of every dairyman who wants his herd to reach...
This publication provides information about dietary sugar. It describes the types of sugar, where it...
Guide to computing dairy cattle rations discusses total feed requirements for dairy cattle, balancin...
Scientists all over the country have been studying your nutritional status and eating habits. In the...
Small numbers of bacteria are present in milk as it comes from the farm. Milk must be kept in clean ...
Wheat can be successfully used in concentrate and starter rations for dairy cows and calves. The nut...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...