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W D Hubbard

Showing results (1-10 of 13) with videos related to

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Journal of Pharmaceutical Sciences|January 1, 1979
Collaborative study of a GLC method for vitamin EA J Sheppard, W D Hubbard
Journal of the American Oil Chemists' Society|November 1, 1972
Gas chromatography of the fat-soluble vitamins: a reviewA J Sheppard, A R Prosser, W D Hubbard
Journal of the American Oil Chemists' Society|September 1, 1974
Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food productsA J Sheppard, W D Hubbard, A R Prosser
Journal of the American Oil Chemists' Society|July 1, 1978
Comparison of total fat, fatty acids, cholesterol, and other sterols in mayonnaise and imitation mayonnaiseD R Newkirk, A J Sheppard, W D Hubbard
Journal - Association of Official Analytical Chemists|May 1, 1972
Comparison of gas chromatographic calibration methods for analysis of menadione and menadione sodium bisulfite content of pharmaceutical productsA J Sheppard, W D Hubbard, A R Prosser
Journal - Association of Official Analytical Chemists|November 1, 1977
Gas-liquid chromatographic determination of cholesterol and other sterols in foodsA 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 productsD 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 mixesT 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 barsT 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 productsW D Hubbard, A J Sheppard, D R Newkirk, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of Pharmaceutical Sciences|January 1, 1979
Collaborative study of a GLC method for vitamin EA J Sheppard, W D Hubbard
Journal of the American Oil Chemists' Society|November 1, 1972
Gas chromatography of the fat-soluble vitamins: a reviewA J Sheppard, A R Prosser, W D Hubbard
Journal of the American Oil Chemists' Society|September 1, 1974
Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food productsA J Sheppard, W D Hubbard, A R Prosser
Journal of the American Oil Chemists' Society|July 1, 1978
Comparison of total fat, fatty acids, cholesterol, and other sterols in mayonnaise and imitation mayonnaiseD R Newkirk, A J Sheppard, W D Hubbard
Journal - Association of Official Analytical Chemists|May 1, 1972
Comparison of gas chromatographic calibration methods for analysis of menadione and menadione sodium bisulfite content of pharmaceutical productsA J Sheppard, W D Hubbard, A R Prosser
Journal - Association of Official Analytical Chemists|November 1, 1977
Gas-liquid chromatographic determination of cholesterol and other sterols in foodsA 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 productsD 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 mixesT 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 barsT 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 productsW D Hubbard, A J Sheppard, D R Newkirk, et al.
Pageof 2