Richard O. Brooke

INORGANIC SALTS IN NUTRITION

Richard O. Brooke, Arthur H. Smith · Journal of Biological Chemistry · 1933 · 16 citations · Full text

Animal Physiology, Nutrition, Experimental Ration +14

Preservation of fresh unfrozen fishery products by low-level radiation. 3. The effects of radiation pasteurization on amino acids and vitamins in clams.

Richard O. Brooke, Elinor M. Ravesi, Donald F. Gadbois et al. · Food technology · 1964 · 14 citations

Biology, Low-level Radiation, Food Irradiation +6

INORGANIC SALTS IN NUTRITION

Richard O. Brooke, Arthur H. Smith, Paul K. Smith · Journal of Biological Chemistry · 1934 · 14 citations · Full text

Nutrition, Dietary Intake, Nutritional Response +4

Significance of Dimethyl Sulfide to the Odor of Soft-Shell Clams

Richard O. Brooke, Joseph M. Mendelsohn, Frederick J. King · Journal of the Fisheries Research Board of Canada · 1968 · 12 citations

Chemical Engineering, Environmental Chemistry, Clam Samples +6

PRESERVATION OF FRESH UNFROZEN FISHERY PRODUCTS BY LOW-LEVEL RADIATION. 5. THE EFFECTS OF RADIATION PASTEURIZATION ON AMINO ACIDS AND VITAMINS IN HADDOCK FILLETS.

Richard O. Brooke, Elinor M. Ravesi, Donald F. Gadbois et al. · OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) · 1966 · 11 citations

Nutrition, Food Irradiation, Food Preservation +4