Research Bulletin

• Material Type: 図書
• Title: Research Bulletin
• Author/Editor: University of Missouri, College of Agriculture, Agricultural Experiment Station
• Publication, Distribution, etc.: University of Missouri, College of Agriculture, Agricultural Experiment Station
• Place of Publication (Country Code): us
• Target Audience: 一般
• Related Material: The change of form with age in the dairy cow; https://cir.nii.ac.jp/crid/1130000794457244672; The nitrogen, ash and phosphorus distribution in beef flesh as affected by age and condition; https://cir.nii.ac.jp/crid/1130000794839955072; Effect of limited food on growth of beef animals; https://cir.nii.ac.jp/crid/1130000797047829888; Changes in chemical composition on different planes of nutrition; https://cir.nii.ac.jp/crid/1130000797222824960; The relation of feed consumed to protein and energy retention; https://cir.nii.ac.jp/crid/1130000797402456960; Erosion and surface runoff under different soil conditions; https://cir.nii.ac.jp/crid/1130000797450759168; Certain responses of apple trees to nitrogen applications of different kinds and at different seasons; https://cir.nii.ac.jp/crid/1130000797638521984; Experiments in field plot technic for the preliminary determination of comparative yields in the small grains; https://cir.nii.ac.jp/crid/1130000797679415040; Growth of oak in the Ozarks; https://cir.nii.ac.jp/crid/1130000798169005312; Silage investigations : loss of nutrients in the silo and during the field curing of corn; https://cir.nii.ac.jp/crid/1130000798375712000; Changes in the composition of the mature dairy cow while fattening; https://cir.nii.ac.jp/crid/1130000798398342144; Changes produced in apple trees by various types of pruning; https://cir.nii.ac.jp/crid/1130282268778185856; The chemical nature of a colloidal clay; https://cir.nii.ac.jp/crid/1130282269281368064; Changes in form and weight on different planes of nutrition; https://cir.nii.ac.jp/crid/1130282269464652928; Normal immunity reactions of the cow and the calf with reference to antibody transmission in the colostrum; https://cir.nii.ac.jp/crid/1130282269750573568; Observations on winter injury; https://cir.nii.ac.jp/crid/1130282269960890752; The relation of temperature to blossoming in the apple and the peach; https://cir.nii.ac.jp/crid/1130282270005670656; Effect of several ingredients used in the manufacture of commercial ice cream on the change in temperature during the freezing process; https://cir.nii.ac.jp/crid/1130282270119921152; The minimum protein requirement for growing dairy heifers; https://cir.nii.ac.jp/crid/1130282270123644544; The effect of different percentages of butterfat on the physical properties of ice cream; https://cir.nii.ac.jp/crid/1130282270357763968; Studies in the nutrition of the strawberry; https://cir.nii.ac.jp/crid/1130282271032446592; Changes in proportions of carcass and offal on different planes of nutrition; https://cir.nii.ac.jp/crid/1130282271142338176; The nutrients required to develop the bovine fetus; https://cir.nii.ac.jp/crid/1130282271413836672; Investigations of the hardening process in vegetable plants; https://cir.nii.ac.jp/crid/1130282271668464256; Annual and biennial bearing in York apples; https://cir.nii.ac.jp/crid/1130282272448390784; The effect of the sugar content in the manufacture of commercial ice cream; https://cir.nii.ac.jp/crid/1130282272713424768; A classification of soybeans; https://cir.nii.ac.jp/crid/1130282272954169088; Precipitation and the growth of oaks at Columbia, Missouri; https://cir.nii.ac.jp/crid/1130282273339834496
• Related Material (URI): https://ci.nii.ac.jp/ncid/BA4693871X#entity
• Data Provider (Database): 国立情報学研究所 : CiNii Research
• Original Data Provider (Database): CiNii Books; https://ci.nii.ac.jp/books
• NCID: https://ci.nii.ac.jp/ncid/BA4693871X : BA4693871X

Table of Contents

The change of form with age in the dairy cow

The nitrogen, ash and phosphorus distribution in beef flesh as affected by age and condition

Effect of limited food on growth of beef animals

Changes in chemical composition on different planes of nutrition

The relation of feed consumed to protein and energy retention