1. The importance of the dietary level of fats on their nutritional evaluation;BARKI;Journal of Nutrition,1950
2. Fat studies in poultry. 2. Fat supplements in chick and poult rations;BIELY;Poultry Science,1954
3. Effects of four all-mash rations on laying hens;BUCKNER;Kentucky Agricultural Experimental Station Bulletin,1947
4. The utilization of fats of different melting points added to broiler feeds;CARVER;Poultry Science,1954
5. Metabolizable energy value and utilization of different types and grades of fat by the chick;CULLEN;Poultry Science,1962