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L Weihrauch

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Journal of the American Dietetic Association|June 1, 1986
Provisional tables on the content of omega-3 fatty acids and other fat components of selected foodsF N Hepburn, J Exler, J L Weihrauch
Biochemical Society Transactions|January 1, 1978
Purification and compositional relatedness of aldehyde reductase from several speciesW S Davidson, L Weihrauch, T G Flynn
Journal of the American Dietetic Association|October 1, 1977
XI. Leguminous seeds. Comprehensive evaluation of fatty acids in foodsJ Exler, R M Avena, J L Weihrauch
Journal of the American Dietetic Association|March 1, 1976
Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oilsC A Brignoli, J E Kinsella, J L Weihrauch
Journal of the American Dietetic Association|April 1, 1976
Comprehensive evaluation of fatty acids in foods. VI. Cereal productsJ L Weihrauch, J E Kinsella, B K Watt
Journal of the American Dietetic Association|January 1, 1977
X. Lamb and veal. Comprehensive evaluation of fatty acids in foodsB A Anderson, G A Fristrom, J L Weihrauch
Lipids|November 1, 1974
Trace constituents in milk fat: isolation and identification of oxofatty acidsJ L Weihrauch, C R Brewington, D P Schwartz
Journal of the American Oil Chemists' Society|January 1, 1977
Lipid conversion factors for calculating fatty acid contents of foodsJ L Weihrauch, L P Posati, B A Anderson, et al.
Journal of the American Dietetic Association|October 1, 1975
Comprehensive evaluation of fatty acids in foods. IV. Nuts, peanuts, and soupsG A Fristrom, B C Stewart, J L Weihrauch, et al.
Journal of the American Dietetic Association|June 1, 1984
Heats of combustion of chemically different lipidsC Miles, N Hardison, J L Weihrauch, et al.
Pageof 2

Showing results (11-20 of 20) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Journal of the American Dietetic Association|June 1, 1986
Provisional tables on the content of omega-3 fatty acids and other fat components of selected foodsF N Hepburn, J Exler, J L Weihrauch
Biochemical Society Transactions|January 1, 1978
Purification and compositional relatedness of aldehyde reductase from several speciesW S Davidson, L Weihrauch, T G Flynn
Journal of the American Dietetic Association|October 1, 1977
XI. Leguminous seeds. Comprehensive evaluation of fatty acids in foodsJ Exler, R M Avena, J L Weihrauch
Journal of the American Dietetic Association|March 1, 1976
Comprehensive evaluation of fatty acids in foods. V. Unhydrogenated fats and oilsC A Brignoli, J E Kinsella, J L Weihrauch
Journal of the American Dietetic Association|April 1, 1976
Comprehensive evaluation of fatty acids in foods. VI. Cereal productsJ L Weihrauch, J E Kinsella, B K Watt
Journal of the American Dietetic Association|January 1, 1977
X. Lamb and veal. Comprehensive evaluation of fatty acids in foodsB A Anderson, G A Fristrom, J L Weihrauch
Lipids|November 1, 1974
Trace constituents in milk fat: isolation and identification of oxofatty acidsJ L Weihrauch, C R Brewington, D P Schwartz
Journal of the American Oil Chemists' Society|January 1, 1977
Lipid conversion factors for calculating fatty acid contents of foodsJ L Weihrauch, L P Posati, B A Anderson, et al.
Journal of the American Dietetic Association|October 1, 1975
Comprehensive evaluation of fatty acids in foods. IV. Nuts, peanuts, and soupsG A Fristrom, B C Stewart, J L Weihrauch, et al.
Journal of the American Dietetic Association|June 1, 1984
Heats of combustion of chemically different lipidsC Miles, N Hardison, J L Weihrauch, et al.
Pageof 2