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Journal - Association of Official Analytical Chemists
|
July 1, 1982
Evaluation of three methods for recovery of sulfamethazine metabolites from swine tissue
J E Matusik, C J Barnes, D R Newkirk, et al.
Journal - Association of Official Analytical Chemists
|
November 1, 1977
Gas-liquid chromatographic determination of cholesterol and other sterols in foods
A J Sheppard, D R Newkirk, W D Hubbard, et al.
Journal of Agricultural and Food Chemistry
|
March 1, 1978
Individual lipids and proximate analysis of various foods. 2. Frankfurters and other meat and poultry products
D R Newkirk, A J Sheppard, W D Hubbard, et al.
Journal of Agricultural and Food Chemistry
|
July 1, 1978
Individual lipids and proximate analysis of various foods. 4. Commercial cake mixes
T S Rudolf, W D Hubbard, D R Newkirk, et al.
Journal of Agricultural and Food Chemistry
|
September 1, 1980
Individual lipids and proximate analysis of various foods. 5. Candy bars
T S Rudolf, A J Sheppard, D R Newkirk, et al.
Journal of the American Oil Chemists' Society
|
February 1, 1977
Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food products
W D Hubbard, A J Sheppard, D R Newkirk, et al.
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Extraction methods for quantitation of gentamicin residues from tissues using fluorescence polarization immunoassay
S A Brown, D R Newkirk, R P Hunter, et al.
Journal of Agricultural and Food Chemistry
|
March 1, 1978
Individual lipid and proximate analysis of various foods. 3. Potato chips and corn snack foods
A J Sheppard, L M Smith, W D Hubbard, et al.
Journal - Association of Official Analytical Chemists
|
September 1, 1990
Gas chromatographic determination of incurred dimetridazole residues in swine tissues
D R Newkirk, H F Righter, F J Schenck, et al.
Journal of Agricultural and Food Chemistry
|
November 1, 1977
Individual lipids and proximate analysis of various foods. 1. French fried potatoes from ten chain restaurants
W D Hubbard, A R Prosser, A J Sheppard, et al.
Page
of 2
Search research articles
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Showing results (11-20 of 20) with videos related to
Sort By:
Page
of 2
You have reached the last page of results.
This site can display upto 20 results.
Journal - Association of Official Analytical Chemists
|
July 1, 1982
Evaluation of three methods for recovery of sulfamethazine metabolites from swine tissue
J E Matusik, C J Barnes, D R Newkirk, et al.
Journal - Association of Official Analytical Chemists
|
November 1, 1977
Gas-liquid chromatographic determination of cholesterol and other sterols in foods
A J Sheppard, D R Newkirk, W D Hubbard, et al.
Journal of Agricultural and Food Chemistry
|
March 1, 1978
Individual lipids and proximate analysis of various foods. 2. Frankfurters and other meat and poultry products
D R Newkirk, A J Sheppard, W D Hubbard, et al.
Journal of Agricultural and Food Chemistry
|
July 1, 1978
Individual lipids and proximate analysis of various foods. 4. Commercial cake mixes
T S Rudolf, W D Hubbard, D R Newkirk, et al.
Journal of Agricultural and Food Chemistry
|
September 1, 1980
Individual lipids and proximate analysis of various foods. 5. Candy bars
T S Rudolf, A J Sheppard, D R Newkirk, et al.
Journal of the American Oil Chemists' Society
|
February 1, 1977
Comparison of various methods for the extraction of total lipids, fatty acids, cholesterol, and other sterols from food products
W D Hubbard, A J Sheppard, D R Newkirk, et al.
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Extraction methods for quantitation of gentamicin residues from tissues using fluorescence polarization immunoassay
S A Brown, D R Newkirk, R P Hunter, et al.
Journal of Agricultural and Food Chemistry
|
March 1, 1978
Individual lipid and proximate analysis of various foods. 3. Potato chips and corn snack foods
A J Sheppard, L M Smith, W D Hubbard, et al.
Journal - Association of Official Analytical Chemists
|
September 1, 1990
Gas chromatographic determination of incurred dimetridazole residues in swine tissues
D R Newkirk, H F Righter, F J Schenck, et al.
Journal of Agricultural and Food Chemistry
|
November 1, 1977
Individual lipids and proximate analysis of various foods. 1. French fried potatoes from ten chain restaurants
W D Hubbard, A R Prosser, A J Sheppard, et al.
Page
of 2