Acceptability of bacon as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine von Shackelford, S.D. (The Univ. of Georgia, Athens, GA), Miller, M.F, Haydon, K.D, Lovegren, N.V, Lyon, C.E, Reagan, J.O

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A comparison of the flavor and compositional quality of peanuts from several origins von Bett, K.L., Vercellotti, J.R., Lovegren, N.V., Sanders, T.H., Hinsch, R.T., Rasmussen, G.K.

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Effect of liquid fat on melting point andpolymorphic behavior of cocoa butter and a cocoa butter fraction von Lovegren, N.V, Gray, M.S, Feuge, R.O

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Polymorphic changes in mixtures of confectionery fats [Cocoa butter] von Lovegren, N.V, Gray, M.S, Feuge, R.O

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Effect of 2-oleodipalmitin and 2-elaidodipalmitin on polymorphic behavior of cocoa butter von Gray, M.S, Lovegren, N.V, Feuge, R.O

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Thermal properties of 2-oleodipalmitin and 2-elaidodipalmitin and some of their mixtures von Lovegren, N.V, Gray, M.S, Feuge, R.O

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Cold stage for X-ray diffractometer studies of lower-melting polymorphs of triglycerides [Cocoa butter] von Gray, M. S., Lovegren, N. V., Mitcham, D.

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