| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A nationwide study of the selenium contents and variability in white bread
|
Holden, Joanne M.
|
|
1991
|
4 |
3 |
p. 183-195
13 p.
|
artikel
|
| 2 |
Announcements
|
|
|
1991
|
4 |
3 |
p. 281-
1 p.
|
artikel
|
| 3 |
Application of principal component analysis to ripening indices for wine grapes
|
González-San José, M.L.
|
|
1991
|
4 |
3 |
p. 245-255
11 p.
|
artikel
|
| 4 |
A preliminary study of the chemical composition of Guía Cheese
|
Fernández-Salguero, Jose
|
|
1991
|
4 |
3 |
p. 262-269
8 p.
|
artikel
|
| 5 |
Fluoride content of school lunches from an optimally fluoridated and a fluoride-deficient community
|
Adair, Steven M.
|
|
1991
|
4 |
3 |
p. 216-226
11 p.
|
artikel
|
| 6 |
Lipid components of traditional inuit foods and diets of Baffin Island
|
Kuhnlein, Harriet V.
|
|
1991
|
4 |
3 |
p. 227-236
10 p.
|
artikel
|
| 7 |
Lipid content, fatty acid, and mineral composition of mud crabs (Scylla serrata) from Papua New Guinea
|
Sundarrao, K.
|
|
1991
|
4 |
3 |
p. 276-280
5 p.
|
artikel
|
| 8 |
Preliminary study: Cholesterol, total fat, and fatty acid composition of foods and dishes commonly consumed in Bahrain
|
Musaiger, Abdulrahman O.
|
|
1991
|
4 |
3 |
p. 256-261
6 p.
|
artikel
|
| 9 |
Purification and Identification of Alk(en)ylresorcinols
|
Mullin, W.J.
|
|
1991
|
4 |
3 |
p. 270-275
6 p.
|
artikel
|
| 10 |
Resources for teaching food analysis
|
Stewart, Kent K.
|
|
1991
|
4 |
3 |
p. 181-182
2 p.
|
artikel
|
| 11 |
Screening for elevated lead and tin in fruits and vegetables by Nondestructive X-ray fluorescence
|
Nielson, Kirk K.
|
|
1991
|
4 |
3 |
p. 206-215
10 p.
|
artikel
|
| 12 |
Studies on fortification of refined soybean oil with all-trans-retinyl palmitate in Brazil: Stability during cooking and storage
|
Fávaro, Rosa M.D.
|
|
1991
|
4 |
3 |
p. 237-244
8 p.
|
artikel
|
| 13 |
Tellurium ingestion with foodstuffs
|
Kron, T.
|
|
1991
|
4 |
3 |
p. 196-205
10 p.
|
artikel
|
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