| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Carotenoid Content of U.S. Foods: An Update of the Database
|
Holden, Joanne M.
|
|
1999
|
12 |
3 |
p. 169-196
28 p.
|
artikel
|
| 2 |
Composition of Hydrolysates from Meat
|
Pinto E Silva, Maria Elisabeth M.
|
|
1999
|
12 |
3 |
p. 219-225
7 p.
|
artikel
|
| 3 |
Differentiation of Soy Sauce by Pattern Recognition Analysis of Mid- and Near-IR Spectra
|
Iizuka, Keiko
|
|
1999
|
12 |
3 |
p. 197-209
13 p.
|
artikel
|
| 4 |
Effect of Household Cooking on the Vitamin D content in Fish, Eggs, and Wild Mushrooms
|
Mattila, Pirjo
|
|
1999
|
12 |
3 |
p. 153-160
8 p.
|
artikel
|
| 5 |
Fatty Acid Composition of Fulani ‘Butter Oil’ Made from Cow's Milk
|
Glew, Robert H.
|
|
1999
|
12 |
3 |
p. 235-240
6 p.
|
artikel
|
| 6 |
Inactivation of Trypsin Inhibitor in Chickpea
|
Márquez, M.C.
|
|
1999
|
12 |
3 |
p. 211-217
7 p.
|
artikel
|
| 7 |
Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals
|
Agte, V.V
|
|
1999
|
12 |
3 |
p. 161-167
7 p.
|
artikel
|
| 8 |
Trans -Resveratrol Concentration in Wines Produced in Greece
|
Dourtoglou, Vassilis G.
|
|
1999
|
12 |
3 |
p. 227-233
7 p.
|
artikel
|
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