Consumer acceptability of beef steak tenderness in the home and restaurant
Miller M.F, Hoover L.C, Cook K.D, Guerra A.L, Huffman K.L, Tinney K.S, Ramsey C.B, Brittin H.C, Huffman L.M
Published in Journal of food science (01.09.1995)
Published in Journal of food science (01.09.1995)
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Journal Article
Sogurt, a yogurt-like soybean product: development and properties
Cheng, Y.J. (Texas Tech Univ., Lubbock, TX), Thompson, L.D, Brittin, H.C
Published in Journal of food science (01.07.1990)
Published in Journal of food science (01.07.1990)
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Journal Article
Iron in food: effect of continued use of iron cookware
Cheng, Y.J. (Texas Tech. University, Lubbock, TX), Brittin, H.C
Published in Journal of food science (01.03.1991)
Published in Journal of food science (01.03.1991)
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Journal Article
FOOD PRACTICES AND PREFERENCES OF THAIS IN THE UNITED STATES
Sukalakamala, S., Brittin, H.C.
Published in Journal of the American Dietetic Association (01.09.2003)
Published in Journal of the American Dietetic Association (01.09.2003)
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Journal Article
Increased Iron Content of Food Due to Stainless Steel Cookware
PARK, JIEUN, BRITTIN, HELEN C
Published in Journal of the American Dietetic Association (01.06.1997)
Published in Journal of the American Dietetic Association (01.06.1997)
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Journal Article
Increased Iron Content of Some Indian Foods Due to Cookware
KOLLIPARA, USHA K., BRITTIN, HELEN C.
Published in Journal of the American Dietetic Association (01.05.1996)
Published in Journal of the American Dietetic Association (01.05.1996)
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Journal Article
Emu: a possible new red meat alternative
Adams, C, Brittin, H.C, Hoover, L.C, Wu, C.K, Huffman, L
Published in Journal of restaurant & foodservice marketing (06.10.1997)
Published in Journal of restaurant & foodservice marketing (06.10.1997)
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