no |
title |
author |
magazine |
year |
volume |
issue |
page(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. |
article |
2 |
Announcements
|
|
|
1991 |
4 |
3 |
p. 281- 1 p. |
article |
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. |
article |
4 |
A preliminary study of the chemical composition of Guía Cheese
|
Fernández-Salguero, Jose |
|
1991 |
4 |
3 |
p. 262-269 8 p. |
article |
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. |
article |
6 |
Lipid components of traditional inuit foods and diets of Baffin Island
|
Kuhnlein, Harriet V. |
|
1991 |
4 |
3 |
p. 227-236 10 p. |
article |
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. |
article |
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. |
article |
9 |
Purification and Identification of Alk(en)ylresorcinols
|
Mullin, W.J. |
|
1991 |
4 |
3 |
p. 270-275 6 p. |
article |
10 |
Resources for teaching food analysis
|
Stewart, Kent K. |
|
1991 |
4 |
3 |
p. 181-182 2 p. |
article |
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. |
article |
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. |
article |
13 |
Tellurium ingestion with foodstuffs
|
Kron, T. |
|
1991 |
4 |
3 |
p. 196-205 10 p. |
article |