Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-28T22:42:11.470Z Has data issue: false hasContentIssue false
  • English
  • Français

Studies of the Nutrition of the Young Calf

2.* The nutritive value of unhydrogenated palm oil, unhydrogenated palm-kernel oil, and butterfat, as additions to a milk diet

Published online by Cambridge University Press:  09 March 2007

A. M. Raven  and
K. L. Robinson
A. M. Raven
Affiliation:
Chemical Research Division, Ministry of Agriculture for Northern Ireland and Agricultural Chemistry Department, Queen's University, Belfast
K. L. Robinson
Affiliation:
Chemical Research Division, Ministry of Agriculture for Northern Ireland and Agricultural Chemistry Department, Queen's University, Belfast
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 13 , Issue 2 , May 1959 , pp. 178 - 190
Copyright
Copyright © The Nutrition Society 1959

References

Aaes-Jørgensen, E. (1954). The Role of Fat in the Diet of Rats. 6. Influence of Various Fats in Ordinary Refined State and after Hydrogenation or Polymerization. Copenhagen: Store Nordiske Vidensk-absboghandel.Google Scholar
Aaes-Jørgensen, E. & Dam, H. (1954). Brit. J. Nutr. 8, 296.CrossRefGoogle Scholar
Aaes-Jørgensen, E., Engel, P. F., Funch, J. P. & Dam, H. (1955). Brit. J. Nutr. 9, 42.CrossRefGoogle Scholar
Bailey, A. E. & Fischer, G. S. (1946). Oil & Soap, 23, 14.CrossRefGoogle Scholar
Bhalerao, V. R., Venkatappiah, D. & Anantakrishnan, C. P. (1947). Indian J. vet. Sci. 17, 221.Google Scholar
Blaxter, K. L. (1952). Brit. J. Nutr. 6, 12.CrossRefGoogle Scholar
Blaxter, K. L. & Wood, W. A. (1952). Brit. J. Nutr. 6, 1.CrossRefGoogle Scholar
Calloway, D. H. & Kurtz, G. W. (1956). Food Res. 21, 621.CrossRefGoogle Scholar
Deuel, H. J. Jr. (1948). Cotton Seed and Cotton Seed Products. New York: Interscience.Google Scholar
Deuel, H. J. Jr. & Reiser, R. (1955). Vitam. & Horm. 13, 29.CrossRefGoogle Scholar
Elsdon, G. D. (1926). The Chemistry and Examination of Edible Oils and Fats, their Substitutes and Adulterants. London: Ernest Benn Ltd.Google Scholar
Hawk, P. B., Oser, B. L. & Summerson, W. H. (1947). Practical Physiological Chemistry, 12th ed. London: J. and A. Churchill Ltd.Google Scholar
Hilditch, T. P. (1940). The Chemical Constitution of Natural Fats. London: Chapman and Hall Ltd.Google Scholar
Lambert, M. R., Jacobson, N. L., Allen, R. S. & Zaletel, J. H. (1954). J. Nutr. 52, 259.CrossRefGoogle Scholar
Mattil, K. F. (1946). Oil & Soap, 23, 344.CrossRefGoogle Scholar
Maynard, L. A. (1947). Animal Nutrition, 2nd ed. New York and London: McGraw-Hill Book Co. Inc.CrossRefGoogle Scholar
Raven, A. M. & Robinson, K. L. (1958). Brit. J. Nutr. 12, 469.CrossRefGoogle Scholar
Smith, R. H. (1957). Biochem. J. 67, 472.CrossRefGoogle Scholar