nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A comparison of three methods for analyzing dietary fiber in 38 foods
|
Mongeau, R. |
|
1989 |
2 |
3 |
p. 189-199 11 p. |
artikel |
2 |
Announcement
|
|
|
1989 |
2 |
3 |
p. 293- 1 p. |
artikel |
3 |
Data validation and commercial instrumentation
|
Stewart, Kent K. |
|
1989 |
2 |
3 |
p. 187-188 2 p. |
artikel |
4 |
Effects of cooking and canning on the mineral content of selected seafoods
|
Dudek, Janet A. |
|
1989 |
2 |
3 |
p. 273-285 13 p. |
artikel |
5 |
Histamine and tyramine in beers: Contents and relationships with other analytical data
|
Izquierdo-Pulido, M.L. |
|
1989 |
2 |
3 |
p. 219-227 9 p. |
artikel |
6 |
Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar
|
Vidal-Carou, M.C. |
|
1989 |
2 |
3 |
p. 210-218 9 p. |
artikel |
7 |
Lipid composition of nigerian Butyrospermum paradoxum Kernel
|
Badifu, G.I.O. |
|
1989 |
2 |
3 |
p. 238-244 7 p. |
artikel |
8 |
Problems in estimating amounts of food cholesterol 2. Three methods for self-selected mixed diets
|
Marshall, Mary W. |
|
1989 |
2 |
3 |
p. 228-237 10 p. |
artikel |
9 |
Screening of spices commonly marketed in India for natural occurrence of mycrotoxins
|
Saxena, Jyoti |
|
1989 |
2 |
3 |
p. 286-292 7 p. |
artikel |
10 |
Sodium and potassium contents of low salt and unsalted foods and their regular equivalents
|
Greenfield, Heather |
|
1989 |
2 |
3 |
p. 245-259 15 p. |
artikel |
11 |
The mineral content of commonly consumed Malawian and Papua New Guinean Foods
|
Ferguson, E.L. |
|
1989 |
2 |
3 |
p. 260-272 13 p. |
artikel |
12 |
Tocopherol content of selected foods by HPLC/fluorescence quantitation
|
Hogarty, C.J. |
|
1989 |
2 |
3 |
p. 200-209 10 p. |
artikel |