Studies of increased protein intake on the cholesterol and phospholipid levels of the blood in older women / [Ruth E. Tucker and Phyllis T. Brown] von Tucker, Ruth E. 1901

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Diet and dental health / [by] Ruth E. Tucker and Phyllis T. Brown : v.340(1957) von Tucker, Ruth E. 1901

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Ascorbic acid content of fruits and vegetables served college students / Ruth E. Tucker, Phyllis T. Brown, Doris I. Hedrick : v.331(1955) von Tucker, Ruth E. 1901

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Nutrition studies in Rhode Island / Ruth E. Tucker, Phyllis T. Brown : v.327(1955) von Tucker, Ruth E. 1901

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Acceptability and ascorbic acid content of frozen Rhode Island vegetables / Ruth E. Tucker : v.302(1948) von Tucker, Ruth E. 1901

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Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay von Hinman, Winifred F, Tucker, Ruth E, Jans, Loretta M, Halliday, Evelyn G

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A comparison of dietary study methods. II. Dietary history vs. seven-day record vs. 24-hr. recall von YOUNG, C M, HAGAN, G C, TUCKER, R E, FOSTER, W D

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Cooking qualities of Rhode Island potatoes von Stuckey, Irene H., Tucker, Ruth E., Sheehan, James E.

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Nutritive Intake of Older Institutionalized Persons1. I. Variations of Food intake von Tucker, Ruth E., Brine, Constance L., Wallace, Mary Susanne

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The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1 von TUCKER, RUTH E., HINMAN, WINIFRED F., HALLIDAY, EVELYN G.

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Comparative utilization of fish protein concentrate and casein—lactalbumin by college women von Tucker, Ruth E., Dymsza, Henry A., Constantinides, Spiros M., Brown, Phyllis T.

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Utilization of Amino Acids in Casein-Lactalbumin and Wheat Gluten when Equalized to Levels of the FAO Pattern12 von MORSE, ELLEN H., TUCKER, RUTH E., BRAUCHER, PELA F., DAWSON, VIRGINIA T., KEYSER, DONALD E., MERROW, SUSAN B., CLARKE, ROBERT P., BROWN, PHYLLIS T.

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Utilization of amino acids in casein-lactalbumin and wheat gluten when equalized to levels of the FAO pattern von Morse, E H, Tucker, R E, Braucher, P F, Dawson, V T, Keyser, D E, Merrow, S B, Clarke, R P, Brown, P T

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Nutritive intake of older institutionalized persons. I. Variations of food intake von TUCKER, R E, BRINE, C L, WALLACE, M S

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Role of breakfast and of between-meal foods in adolescents' nutrient intake von STELLE, B F, CLAYTON, M M, TUCKER, R E

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A Referee Blood Experiment Involving the Use of Microchemical Methods1 von Clayton, Mary M., Babcock, M.J., Foster, W.D., Stregevsky, S., Tucker, Ruth E., Wertz, Anne W., Williams, H.H.

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A referee blood experiment involving the use of microchemical methods von CLAYTON, M M, BABCOCK, M J, FOSTER, W D, STREGEVSKY, S, TUCKER, R E, WERTZ, A W, WILLIAMS, H H

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A Comparison of Dietary Study Methods. I. Dietary History vs. Seven-Day-Record von Young, Charlotte M., Chalmers, Faith W., Church, Helen N., Clayton, Mary M., Tucker, Ruth E., Werts, Anne W., Foster, Walter D.

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The dietary record; how many and which days? von CHALMERS, F W, CLAYTON, M M, GATES, L O, TUCKER, R E, WERTZ, A W, YOUNG, C M, FOSTER, W D

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Subjects' estimation of food intake and calculated nutritive value of the diet von YOUNG, C M, CHALMERS, F W, CHURCH, H N, CLAYTON, M M, MURPHY, G C, TUCKER, R E

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