| no |
title |
author |
magazine |
year |
volume |
issue |
page(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.
|
article
|
| 2 |
Announcement
|
|
|
1989
|
2 |
3 |
p. 293-
1 p.
|
article
|
| 3 |
Data validation and commercial instrumentation
|
Stewart, Kent K.
|
|
1989
|
2 |
3 |
p. 187-188
2 p.
|
article
|
| 4 |
Effects of cooking and canning on the mineral content of selected seafoods
|
Dudek, Janet A.
|
|
1989
|
2 |
3 |
p. 273-285
13 p.
|
article
|
| 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.
|
article
|
| 6 |
Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar
|
Vidal-Carou, M.C.
|
|
1989
|
2 |
3 |
p. 210-218
9 p.
|
article
|
| 7 |
Lipid composition of nigerian Butyrospermum paradoxum Kernel
|
Badifu, G.I.O.
|
|
1989
|
2 |
3 |
p. 238-244
7 p.
|
article
|
| 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.
|
article
|
| 9 |
Screening of spices commonly marketed in India for natural occurrence of mycrotoxins
|
Saxena, Jyoti
|
|
1989
|
2 |
3 |
p. 286-292
7 p.
|
article
|
| 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.
|
article
|
| 11 |
The mineral content of commonly consumed Malawian and Papua New Guinean Foods
|
Ferguson, E.L.
|
|
1989
|
2 |
3 |
p. 260-272
13 p.
|
article
|
| 12 |
Tocopherol content of selected foods by HPLC/fluorescence quantitation
|
Hogarty, C.J.
|
|
1989
|
2 |
3 |
p. 200-209
10 p.
|
article
|
Journal description