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M E Zabik

Showing results (1-10 of 40) with videos related to

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Poultry Science|September 1, 1974
Polychlorinated biphenyl levels in raw and cooked chicken and chicken brothM E Zabik
Archives of Environmental Health|July 1, 1973
Dieldrin storage of obese, normal, and semistarved ratsM E Zabik, R Schemmel
Bulletin of Environmental Contamination and Toxicology|August 1, 1995
Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the Great LakesM E Zabik, M J Zabik
Journal of the American Dietetic Association|July 1, 1976
Microcrystalline cellulose replacement in cakes and biscuitsK D Brys, M E Zabik
Journal of the American Dietetic Association|July 1, 1980
Bran as a source of dietary fiber in oatmeal cookiesD Vratanina, M E Zabik
Poultry Science|July 1, 1971
Comparison of organochlorine residue levels in chicken pieces, giblets, and brainM E Zabik, K Funk
Journal of Environmental Pathology and Toxicology|November 1, 1980
Influence of diet on hexachlorobenzene accumulation in Osborne Mendel ratsM E Zabik, R Schemmel
Journal of Agricultural and Food Chemistry|September 1, 1971
Location of lindane, dieldrin, and DDT compounds in eggsM E Zabik, L Dugan
Journal of the American Dietetic Association|August 1, 1985
Current and future foodservice applications of microwave cooking/reheatingC J Hoffman, M E Zabik
Journal of the American Dietetic Association|August 1, 1985
Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studiesC J Hoffman, M E Zabik
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Poultry Science|September 1, 1974
Polychlorinated biphenyl levels in raw and cooked chicken and chicken brothM E Zabik
Archives of Environmental Health|July 1, 1973
Dieldrin storage of obese, normal, and semistarved ratsM E Zabik, R Schemmel
Bulletin of Environmental Contamination and Toxicology|August 1, 1995
Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the Great LakesM E Zabik, M J Zabik
Journal of the American Dietetic Association|July 1, 1976
Microcrystalline cellulose replacement in cakes and biscuitsK D Brys, M E Zabik
Journal of the American Dietetic Association|July 1, 1980
Bran as a source of dietary fiber in oatmeal cookiesD Vratanina, M E Zabik
Poultry Science|July 1, 1971
Comparison of organochlorine residue levels in chicken pieces, giblets, and brainM E Zabik, K Funk
Journal of Environmental Pathology and Toxicology|November 1, 1980
Influence of diet on hexachlorobenzene accumulation in Osborne Mendel ratsM E Zabik, R Schemmel
Journal of Agricultural and Food Chemistry|September 1, 1971
Location of lindane, dieldrin, and DDT compounds in eggsM E Zabik, L Dugan
Journal of the American Dietetic Association|August 1, 1985
Current and future foodservice applications of microwave cooking/reheatingC J Hoffman, M E Zabik
Journal of the American Dietetic Association|August 1, 1985
Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studiesC J Hoffman, M E Zabik
Pageof 4