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dc.contributor.authorMorgan, L. E. (Loring Edwin), b. 1887eng
dc.date.issued1912eng
dc.date.submitted1912eng
dc.descriptionTypescripteng
dc.descriptionIncludes bibliographical referenceseng
dc.descriptionM.A. University of Missouri 1912eng
dc.description.abstractThe views upon the origin of body fat have undergone a number of changes in the last sixty or seventy years. These views have changed from the idea that body fat originated from the ingested fat to the later views that it originated from either protein or carbohydrate or a mixture of these. Each investigator has questioned the theories of the others until at the present time one is able to find a great deal of material in support of any one view. During the progress of the nutrition investigations begun at the Missouri Experiment Station in the spring of 1907, a considerable number of beef animals have been slaughtered. Most of these animals were secured at birth and were fed for definite conditions of development. This investigation was undertaken to study the composition of the fats from the different parts of the animal to show in what manner the composition may be influenced by age and condition.eng
dc.description.digitizationDigitized at the University of Missouri--Columbia MU Libraries Digitization Lab in 2011.eng
dc.format.extent72 leaveseng
dc.identifier.merlinb24652350eng
dc.identifier.oclc25988169eng
dc.identifier.urihttps://hdl.handle.net/10355/15632
dc.identifier.urihttps://doi.org/10.32469/10355/15632eng
dc.languageEnglisheng
dc.publisherUniversity of Missourieng
dc.relation.ispartofcollectionUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.eng
dc.subject.lcshFateng
dc.subject.lcshLipids -- Analysiseng
dc.subject.lcshBeef cattle -- Physiologyeng
dc.subject.lcshBeef cattle -- Nutritioneng
dc.subject.lcshFood of animal origin -- Fat contenteng
dc.titleStudy of the factors influencing the composition of beef fateng
dc.typeThesiseng
thesis.degree.disciplineAgricultural chemistry (MU)eng
thesis.degree.grantorUniversity of Missourieng
thesis.degree.levelMasterseng
thesis.degree.nameM.A.eng


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