Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

H C Brittin

Showing results (1-10 of 11) with videos related to

Pageof 2
Sort By:
Journal of the American Dietetic Association|June 1, 1997
Increased iron content of food due to stainless steel cookwareJ Park, H C Brittin
Journal of the American Dietetic Association|May 1, 1996
Increased iron content of some Indian foods due to cookwareU K Kollipara, H C Brittin
Journal of the American Dietetic Association|October 1, 1994
Increased iron content of some Chinese foods due to cooking in steel woksY D Zhou, H C Brittin
Journal of the American Dietetic Association|October 1, 1988
Does it pay to change answers on objective tests?H C Brittin, A N Mistry
Journal of the American Dietetic Association|January 1, 1980
Acceptability of potatoes groun in West TexasH C Brittin, K L Caraway
Journal of the American Dietetic Association|May 1, 1987
Yield and waste of food prepared using a spatulaH C Brittin, S S Miles
Journal of the American Dietetic Association|July 1, 1986
Iron content of food cooked in iron utensilsH C Brittin, C E Nossaman
Journal of the American Dietetic Association|December 1, 1977
Meat-buying practices of Caucasians, Mexican-Americans, and NegroesH C Brittin, D W Zinn
Journal of the American Dietetic Association|November 1, 1978
Programmed instruction in institutional purchasing for dietetic studentsB J Pietrzyk, H C Brittin, V M Chamberlain
Journal of the American Dietetic Association|June 1, 1982
Consumer acceptability of ground venisonH C Brittin, C L Armes, C B Ramsey, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Journal of the American Dietetic Association|June 1, 1997
Increased iron content of food due to stainless steel cookwareJ Park, H C Brittin
Journal of the American Dietetic Association|May 1, 1996
Increased iron content of some Indian foods due to cookwareU K Kollipara, H C Brittin
Journal of the American Dietetic Association|October 1, 1994
Increased iron content of some Chinese foods due to cooking in steel woksY D Zhou, H C Brittin
Journal of the American Dietetic Association|October 1, 1988
Does it pay to change answers on objective tests?H C Brittin, A N Mistry
Journal of the American Dietetic Association|January 1, 1980
Acceptability of potatoes groun in West TexasH C Brittin, K L Caraway
Journal of the American Dietetic Association|May 1, 1987
Yield and waste of food prepared using a spatulaH C Brittin, S S Miles
Journal of the American Dietetic Association|July 1, 1986
Iron content of food cooked in iron utensilsH C Brittin, C E Nossaman
Journal of the American Dietetic Association|December 1, 1977
Meat-buying practices of Caucasians, Mexican-Americans, and NegroesH C Brittin, D W Zinn
Journal of the American Dietetic Association|November 1, 1978
Programmed instruction in institutional purchasing for dietetic studentsB J Pietrzyk, H C Brittin, V M Chamberlain
Journal of the American Dietetic Association|June 1, 1982
Consumer acceptability of ground venisonH C Brittin, C L Armes, C B Ramsey, et al.
Pageof 2