Browsing by Author "Snyder, Harry"
Now showing 1 - 20 of 25
- Results Per Page
- Sort Options
Item Alfalfa, its chemical development, feeding value and digestability. The digestability of hog millet(University of Minnesota. Agricultural Experiment Station, 1903-03) Snyder, Harry; Hummel, J.A.; University of Minnesota. Chemical DivisionItem The calculated and determined nutrients of rations. The digestability and value of emmer. The heat producing value of the crude fat of fodders and grains(University of Minnesota. Agricultural Experiment Station, 1906-12) Hummel, J.A.; Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry and SoilsItem The chemical development and value of red clover. The Russian thistle: its food value and draft upon the soil(University of Minnesota. Agricultural Experiment Station, 1894-09) Snyder, Harry; University of Minnesota. Chemical DivisionItem The composition, digestability and food value of potatoes(University of Minnesota. Agricultural Experiment Station, 1895-12) Snyder, Harry; University of Minnesota. Chemical DivisionItem The digestability and nutritive value of cottage cheese, rice, peas and bacon(University of Minnesota. Agricultural Experiment Station, 1905-05) Snyder, Harry; University of Minnesota. Division of Agricultural ChemistryItem Effects of the rotation of crops upon the humus content and the fertility of soils. Production of humus from manures(University of Minnesota. Agricultural Experiment Station, 1897-06) Snyder, Harry; University of Minnesota. Chemical DivisionItem Flax: the draft of flax on the soil, and the composition of flax soils. The feeding values of flax products(University of Minnesota. Agricultural Experiment Station, 1896-07) Snyder, Harry; University of Minnesota. Chemical DivisionItem Flour bleaching(University of Minnesota. Agricultural Experiment Station, 1908-08) Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry and SoilsItem The food value of sugar. The digestive action of milk(University of Minnesota. Agricultural Experiment Station, 1904-03) Snyder, Harry; University of Minnesota. Chemical DivisionItem Forage crops of high, medium and low protein content(University of Minnesota. Agricultural Experiment Station, 1907-01) Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry and SoilsItem Heavy and light weight grains. Starchy and glutenous grains. Light and dark colored flax seed. Rusted wheat. Milling tests of wheat(University of Minnesota. Agricultural Experiment Station, 1905-01) Snyder, Harry; University of Minnesota. Division of Agricultural ChemistryItem Human food investigations: the digestability and food value of beans, cheese, butter, oatmeal, graham, entire wheat, and patent grade flours, and bread and toast; influence of the enzyees or chemical ferments of milk upon the digestability of food(University of Minnesota. Agricultural Experiment Station, 1902-04) Snyder, Harry; University of Minnesota. Chemical DivisionItem Human food investigations: the gluten of wheat; the digestability and composition of bread; the loss of food value by prolonged fermentation in bread making; the digestability of potatoes, and the loss of food value when potatoes, carrots, and cabbages are boiled in different ways. The rational feeding of men(University of Minnesota. Agricultural Experiment Station, 1897-09) Snyder, Harry; University of Minnesota. Chemical DivisionItem Influence of wheat farming upon soil fertility(University of Minnesota. Agricultural Experiment Station, 1901-05) Snyder, Harry; University of Minnesota. Chemical DivisionItem Miscellaneous analyses of feeding stuffs. The digestability of wheat(University of Minnesota. Agricultural Experiment Station, 1894-11) Snyder, Harry; University of Minnesota. Chemical DivisionItem Miscellaneous analyses. Composition of tomatoes. Proteids of wheat flour(University of Minnesota. Agricultural Experiment Station, 1899-07) Snyder, Harry; University of Minnesota. Chemical DivisionItem Soil investigations: fertilizer tests with wheat and corn; influence of fertilizers upon the composition and quality of wheat; a comparison of chemical methods and field tests for determining the fertilizer requirements of soils(University of Minnesota. Agricultural Experiment Station, 1907-09) Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry and SoilsItem Soil investigations: fertilizer tests with wheat and corn; the loss of nitorgen from soils(University of Minnesota. Agricultural Experiment Station, 1906-02) Snyder, Harry; University of Minnesota. Division of Agricultural ChemistryItem Soil investigations: the chemical composition of soils; the mechanical composition of soils; the available plant food of soils; characteristic features of Minnesota soils and conservation of the fertility of the soil(University of Minnesota. Agricultural Experiment Station, 1899-11) Snyder, Harry; University of Minnesota. Chemical DivisionItem Soil investigations: the influence of crop rotations and use of farm manures upon the humus content and fertility of soils; the water soluble plant food of soils; the production of humus in soils(University of Minnesota. Agricultural Experiment Station, 1905-01) Snyder, Harry; University of Minnesota. Division of Agricultural Chemistry