• The absorption of fat by the mammalian stomach 

    Skaer, William Frederic (University of Missouri, 1913)
    A proper analysis of the function of the stomach in alimentation involves not only those factors which produce chemical and mechanical changes in the foods during its stay in the gastric cavity; but also, the extent to ...
  • Study of the factors influencing the composition of beef fat 

    Morgan, L. E. (Loring Edwin), b. 1887 (University of Missouri, 1912)
    The 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 ...
  • The use of fats in cooking 

    Naylor, Bessie May (University of Missouri, 1917)
    The cost of food is the all important question at the present time. Our people must be fed. The problem is to discover what available foods will give the most nutritive value at a minimum cost. When we observe that a pound ...