Composite pavement markings von T.P. HEDBLOM, E.E. RICE

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Method for making retroreflective element having enhanced retroreflectivity under dry or wet conditions von T.P. HEDBLOM, E.E. RICE

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Method for making retroreflective elements having enhanced retroreflectivity under dry or wet conditions von T.P. HEDBLOM, E.E. RICE

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Pavement marking articles having enhanced retroreflectivity under dry or set conditions and method for making same von T.P. HEDBLOM, E.E. RICE, T.L. BESCUP

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Pavement marking articles having enhanced retroreflectivity under dry or set conditions and method for making same von T.P. HEDBLOM, E.E. RICE, T.L. BESCUP

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PROCEDE POUR LE TRAITEMENT THERMIQUE TRANSITOIRE D'UNE MASSE POREUSE von C.S. VINTON, E.E. RICE

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Supplementary Relationships of Proteins1 von Hartman, R.H., Rice, E.E.

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Degradation of various meat fractions by tenderizing enzymes von Kang, C.K, Rice, E.E

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Composition of Modem Margarines von Rice, E.E., Weiss, T.J., Mattil, K.F.

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Composition of Modem Margarines1 von Rice, E.E., Weiss, T.J., Mattil, K.F.

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Energy impact assessment of NASA's past, present, and future space launch vehicles von Rice, Eric Edward

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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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Supplementary relationships of proteins von HARTMAN, R H, 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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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 effect of heat on the availability of pork protein in vivo and in vitro von BEUK, J F, CHORNOCK, F W, 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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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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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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The effect of severe heat treatment upon the amino acids of fresh and cured pork von BEUK, J F, CHORNOCK, F W, RICE, E E

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