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Results 1-10 of about 22|
documents selected.
  1. 41113161680
    Author(s):Pirocchi, A.
    Title:Expériences sur l'utilisation du LE l'alim. des veaux.
    Subject(s):Milk product Skimmed milk: Nutritive effect
    Journal Title Abbreviation:Rev. gén. lait
    Date of Publication:1905–06
    Pagination:5: 49–58.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  2. 41113161560
    Author(s):Gilbert, A.
    Chassevant, A.
    Title:Valeur alim. et diététique du LE.
    Subject(s):Milk product Skimmed milk: Nutritive effect
    Journal Title Abbreviation:Hyg. gén. appl.
    Place of Publication:Par.
    Date of Publication:1906
    Pagination:1: 705–14.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  3. 41113161190
    Author(s):Lezé, R.
    Title:Dosage de la matière grasse dans le LE.
    Subject(s):Milk product Skimmed milk: Chemistry and composition
    Journal Title Abbreviation:C. rend. Acad. sc.
    Date of Publication:1907
    Pagination:145: 817.
    Reference Note:Also Rev. gén. lait, 1906–07, 6: 397–9.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  4. 41113161140
    Author(s):Lezé, R.
    Boutines
    Duflos
    Title:Etude du procédé R. Lezé pour l'analyse du LE.
    Subject(s):Milk product Skimmed milk: Analysis
    Journal Title Abbreviation:Rev. gén. lait
    Date of Publication:1908–09
    Pagination:6: 193–7.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  5. 41113161620
    Author(s):Lévy, L.
    Title:La valeur nutritive des LE et mouillés.
    Subject(s):Milk product Skimmed milk: Nutritive effect
    Journal Title Abbreviation:Ann. falsif.
    Place of Publication:Par.
    Date of Publication:1913
    Pagination:6: 450.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  6. 41113161380
    Author(s):Porcher, C.
    Title:Influence du taux de la matière grasse sur celui de l'extrait sec dégraissé dans le lait.
    Subject(s):Milk product Skimmed milk, dry
    Journal Title Abbreviation:Ann. falsif.
    Place of Publication:Par.
    Date of Publication:1915
    Pagination:8: 385–97; Disc., 354.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  7. 41113161250
    Author(s):Bordas, F.
    Title:Les laits condensés écrémés.
    Subject(s):Milk product Skimmed milk, condensed
    Journal Title Abbreviation:Ann. falsif.
    Place of Publication:Par.
    Date of Publication:1920
    Pagination:13: 499.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  8. 41113161100
    Author(s):Renault, J.
    Title:Sur un voeu de la Société de médecine du Mans concernant la vente du LE.
    Subject(s):Milk product Skimmed milk [ Abbrev.: LE for lait écrémé, etc.; MM for Magermilch; SM for skimmed milk ]
    Journal Title Abbreviation:Bull. Acad. méd.
    Place of Publication:Par.
    Date of Publication:1926
    Pagination:3. ser., 96: 43–7.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  9. 41113161710
    Author(s):Terroine, E. F.
    Title:L'emploi du mélange de LE et de bouillies amylacées dans l'alim. du jeune bétail.
    Subject(s):Milk product Skimmed milk: Nutritive effect
    Journal Title Abbreviation:Bull. Soc. sc. hyg. aliment.
    Place of Publication:Par.
    Date of Publication:1930
    Pagination:18: 173–87.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
  10. 41113161210
    Author(s):Pien, J.
    Maurice, G.
    Title:Le dosage de la matière grasse dans les LE.
    Subject(s):Milk product Skimmed milk: Chemistry and composition
    Journal Title Abbreviation:Lait
    Date of Publication:1932
    Pagination:12: 269; 389.
    Language:French
    Type of Resource:Analytic
    Series/Volume/Page:Series 4/Volume 11/Page 1316
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