Food practices, changes, preferences and acculturation of Arab students in US universities von Brittin, Helen C, Obeidat, Bayan A

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Food Practices, Changes, Preferences, and Acculturation of Thais in the United States von Sukalakamala, Sophitmanee, Brittin, Helen C.

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Food Preferences of Men and Women by Sensory Evaluation Versus Questionnaire von Weaver, Michelle R., Brittin, Helen C.

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Increased Iron Content of Food Due to Stainless Steel Cookware von PARK, JIEUN, BRITTIN, HELEN C

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Increased Iron Content of Some Indian Foods Due to Cookware von KOLLIPARA, USHA K., BRITTIN, HELEN C.

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Increased iron content of some Chinese foods due to cooking in steel woks von Zhou, Yang-Dong, Brittin, Helen C

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IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS von PARK, JIEUN, BRITTIN, HELEN C.

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Does it pay to change answers on objective tests? von Brittin, H C, Mistry, A N

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Consumer acceptability of ground venison [and blends of venison with beef or pork] von Brittin, Helen C, Armes, Christine L, Ramsey, C. Boyd, Simpson, C. David

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Use of Iron Cookware von Brittin, Helen C., Nossaman, Cheryl E.

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Nutrition education for elementary education majors von Brittin, Helen C.

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Essentials of Food Science von Brittin, Helen C

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Trace Minerals in Foods von Brittin, Helen C

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Iron content of food cooked in iron utensils von Brittin, H.C, Nossaman, C.E

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Emu: a possible new red meat alternative von Adams, C, Brittin, H.C, Hoover, L.C, Wu, C.K, Huffman, L

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Yield and waste of food prepared using a spatula von Brittin, H.C, Miles, S.S

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Acceptability of potatoes grown in West Texas von BRITTIN, HELEN C., CARAWAY, KATHARINE L.

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Meat-buying practices of Caucasians, Mexican–Americans, and Negroes von Brittin, Helen C., Zinn, Dale W.

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Programmed instruction in institutional purchasing for dietetic students von Pietrzyk, B J, Brittin, H C, Chamberlain, V M

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