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

M E Zabik

Showing results (11-20 of 40) with videos related to

Pageof 4
Sort By:
Journal of the American College of Nutrition|January 1, 1984
The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and olderK J Morgan, M E Zabik
Advances in Experimental Medicine and Biology|May 21, 1999
Polychlorinated biphenyls, polybrominated biphenyls, and dioxin reduction during processing/cooking foodM E Zabik, M J Zabik
The American Journal of Clinical Nutrition|March 1, 1981
Amount and food sources of total sugar intake by children ages 5 to 12 yearsK J Morgan, M E Zabik
Journal of the Science of Food and Agriculture|January 1, 1973
Mercury residues in duck breast tissue after moist and dry heat cookingE J Hough, M E Zabik
Poultry Science|November 1, 1972
Distribution of mercury in organs of McGraw-Mallard ducks given methyl mercury chlorideE J Hough, M E Zabik
Environmental Health Perspectives|April 1, 1978
Effects of processing and cooking on PBB residuesM E Zabik, T M Johnson, S Smith
Poultry Science|March 1, 1972
Lindane, dieldrin and DDT residues in raw and cooked chicken and chicken brothK J Morgan, M E Zabik, K Funk
Archives of Environmental Contamination and Toxicology|January 1, 1976
Effect of dam's diet on PCB accumulation in nursing Osborne Mendel pupsM E Zabik, C Beebe, R Schemmel
Journal of Dairy Science|April 1, 1977
Polybrominated biphenyls in raw milk and processed dairy productsT Murata, M E Zabik, M Zabik
Journal of the American Dietetic Association|July 1, 1970
Custard sauces made with four types of processed eggsD M Downs, D A Janek, M E Zabik
Pageof 4

Showing results (11-20 of 40) with videos related to

Sort By:
Pageof 4
Journal of the American College of Nutrition|January 1, 1984
The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and olderK J Morgan, M E Zabik
Advances in Experimental Medicine and Biology|May 21, 1999
Polychlorinated biphenyls, polybrominated biphenyls, and dioxin reduction during processing/cooking foodM E Zabik, M J Zabik
The American Journal of Clinical Nutrition|March 1, 1981
Amount and food sources of total sugar intake by children ages 5 to 12 yearsK J Morgan, M E Zabik
Journal of the Science of Food and Agriculture|January 1, 1973
Mercury residues in duck breast tissue after moist and dry heat cookingE J Hough, M E Zabik
Poultry Science|November 1, 1972
Distribution of mercury in organs of McGraw-Mallard ducks given methyl mercury chlorideE J Hough, M E Zabik
Environmental Health Perspectives|April 1, 1978
Effects of processing and cooking on PBB residuesM E Zabik, T M Johnson, S Smith
Poultry Science|March 1, 1972
Lindane, dieldrin and DDT residues in raw and cooked chicken and chicken brothK J Morgan, M E Zabik, K Funk
Archives of Environmental Contamination and Toxicology|January 1, 1976
Effect of dam's diet on PCB accumulation in nursing Osborne Mendel pupsM E Zabik, C Beebe, R Schemmel
Journal of Dairy Science|April 1, 1977
Polybrominated biphenyls in raw milk and processed dairy productsT Murata, M E Zabik, M Zabik
Journal of the American Dietetic Association|July 1, 1970
Custard sauces made with four types of processed eggsD M Downs, D A Janek, M E Zabik
Pageof 4