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	1.	Effect of Processing on Chemical and Nutritional Changes in Food Lipids. [electronic resource] by Lillard, D A Publication details: Journal of food protection Jan 1983 In: Journal of food protection vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of force molting and induced hyperthyroidism on the depletion of DDT residues from the laying hen. [electronic resource] by Lillard, D A Noles, R K Producer: 19730807 In: Poultry science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Fatty acids from vegetative cells and spores of Bacillus stearothermophilus. [electronic resource] by Yao, M Walker, H W Lillard, D A Producer: 19700906 In: Journal of bacteriology vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Aflatoxigenic isolates of Aspergillus flavus from pecans. [electronic resource] by Lillard, H S Hanlin, R T Lillard, D A Producer: 19700403 In: Applied microbiology vol. 19 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Vitamin A activity of selected fruits. [electronic resource] by Johnson, C D Eitenmiller, R R Lillard, D A Rao, M Producer: 19860114 In: Journal of the American Dietetic Association vol. 85 Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of temperature on threshold values for citric acid, malic acid and quinine sulphate--energy of activation and extreme-value determination. [electronic resource] by Powers, J J Howell, A J Lillard, D A Vacinek, S J Producer: 19720425 In: Journal of the science of food and agriculture vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)