Lester Hankin
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Works (31)
Sodium in foods
Quality of yogurt
Fat content of ground beef
Fruit content of breakfast cereals
Analysis of honey
Quality of butter and blends of butter with oleomargarine
Nutrient analysis of frozen yogurt and other frozen desserts
Quality of aspirin
Analysis of nutrients in canned baked beans and chili
Quality of cottage cheese and ricotta cheese
Analysis of beer
Quality of ice cream and ice milk
Analysis of gas line antifreeze, windshield washer fluid, and ethylene glycol antifreeze
Analysis of soy sauce
Analysis of products containing acetaminophen
Amount of fish and shrimp found in frozen breaded products
Quality of egg nog
Quality of delicatessen meats
Quality of milk and patterns of consumption by children in Connecticut schools and camps
Quality of sour cream and non-butterfat sour dressing
Quality of crackers
Quality of juice drinks
Analysis of sizes in canned ripe and green olives
Analysis of sizes in packaged prunes
Analysis of wine and beer coolers
Cholesterol content of eggs produced in Connecticut
Quality of tofu and other soy products
Caffeine and theobromine in beverages
Quality of tomato paste, sauce, puree, and catsup
Neutralizing capacity of antacid products
A Dipstick test for the mass screening of children for lead poisoning based on urinary delta-aminolevulinic acid (ALA)