The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying1 von Poling, C.E., Warner, W.D., Mone, P.E., Rice, E.E.

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The Nutritional Value of Fats after Use in Commercial Deep-Fat Frying von Poling, C.E., Warner, W.D., Mone, P.E., Rice, E.E.

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Comparison of the Metabolic Energy Contributions of Foods by Growth under Conditions of Energy Restriction von Rice, E.E., Warner, W.D., Mone, P.E., Poling, C.E.

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Nutritional Value of Fats in Cooked Meats1 von Warner, W.D., Abell, Patricia Nicol, Mone, P.E., Poling, C.E., Rice, E.E.

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The Utilization of Fats of Different Melting Points Added to Broiler Feed von Carver, D.S., Rice, E.E., Gray, R.E., Mone, P.E.

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The Effect of No. 2 Tallow in Poultry Rations on the Flavor of Fresh and Stored Eggs von Carver, D.S., Rice, E.E., Gray, R.E., Mone, P.E.

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Nutritional value of fats in cooked meats von WARNER, W D, ABELL, P N, MONE, P E, POLING, C E, RICE, E E

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Economic feasibility of combined heat and power and absorption refrigeration with commercially available gas turbines von Moné, C.D, Chau, D.S, Phelan, P.E

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