Influence of repeated use for cooking on some changes in composition of frying fats / by Ann R. Stasch and Lois Kilgore : no.662(1963) von Stasch, Ann R

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Amino acid content of experimental diets containing various amounts of protein / by Anne R. Stasch and Lois Kilgore : no.645(1962) von Stasch, Ann R

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Some factors affecting chemical changes occurring in fats at the temperature used in deep-fat frying / by Anne R. Stasch and Lois Kilgore : no.641(1962) von Stasch, Ann R

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Influence of Preservatives on the Fermentation, Nutrient Recovery, and Feeding Value of Alfalfa, Starr Millet, and Cowpea and Sudan Grass Silages von McCullough, M. E, Sisk, L. R, Sell, O. E, Stasch, Ann R, Cason, D. L

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Antioxidant Properties Chile Pepper1 von STASCH, ANN R., JOHNSON, MAE MARTHA

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Nitrate Content of Beets, Collarets, Turnip Greens von Kilgore, Lois, Stasch, Ann R., Barrentine, B.F.

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Nitrate Content of Beets, Collarets, Turnip Greens1 von Kilgore, Lois, Stasch, Ann R., Barrentine, B.F.

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Relation of Ascorbic Acid to Nitrate Content of Turnip Greens and to Methemoglobin Formation von KILGORE, LOIS, STASCH, ANN R., BARRENTINE, B.F.

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Food practices and preferences of some college students von Stasch, A R, Johnson, M M, Spangler, G J

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Influence of Preservatives on the Fermentation, Nutrient Recovery, and Feeding Value of Alfalfa, Starr Millet, and Cowpea and Sudan Grass Silages1 von McCullough, M.E., Sisk, L.R., Sell, O.E., Stasch, Ann R., Cason, D.L.

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