| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
ACKNOWLEDGMENT TO REVIEWERS
|
|
|
2000
|
13 |
6 |
p. 975-976
2 p.
|
article
|
| 2 |
Assessment of Data on the Lignan Content of Foods
|
Meagher, Lucy P.
|
|
2000
|
13 |
6 |
p. 935-947
13 p.
|
article
|
| 3 |
AUTHOR INDEX FOR VOLUME 13
|
|
|
2000
|
13 |
6 |
p. 977-979
3 p.
|
article
|
| 4 |
BOOK REVIEW
|
Polaccchi, Wanda
|
|
2000
|
13 |
6 |
p. 971-972
2 p.
|
article
|
| 5 |
Cadmium and Nickel Composition of Nigerian Foods
|
Onianwa, P.C.
|
|
2000
|
13 |
6 |
p. 961-969
9 p.
|
article
|
| 6 |
Chemical Composition and Physical Characteristics of Unpopped Popcorn Hybrids
|
Park, Donkeun
|
|
2000
|
13 |
6 |
p. 921-934
14 p.
|
article
|
| 7 |
Comparison of the Rates of Vitamin Degradation when Mixed with Metal Sulphates or Metal Amino Acid Chelates
|
Marchetti, Mario
|
|
2000
|
13 |
6 |
p. 875-884
10 p.
|
article
|
| 8 |
Content of Ash components in the Fresh and Preserved Broad Bean (Vicia faba v major)
|
Kmiecik, Waldemar
|
|
2000
|
13 |
6 |
p. 905-914
10 p.
|
article
|
| 9 |
Editorial: Hungry People and Food Composition Data
|
Burlingame, Barbara
|
|
2000
|
13 |
6 |
p. 873-874
2 p.
|
article
|
| 10 |
Food Composition Conferences and Meetings
|
|
|
2000
|
13 |
6 |
p. 973-
1 p.
|
article
|
| 11 |
Mineral Content in Baltic Herring and Baltic Herring Products
|
Tahvonen, Raija
|
|
2000
|
13 |
6 |
p. 893-903
11 p.
|
article
|
| 12 |
Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening
|
Califano, Alicia N.
|
|
2000
|
13 |
6 |
p. 949-960
12 p.
|
article
|
| 13 |
Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets
|
Agte, V.V.
|
|
2000
|
13 |
6 |
p. 885-891
7 p.
|
article
|
| 14 |
Proximate Composition and Fatty Acid Profile in Brazilian Poultry Sausages
|
Pereira, Nadia R.
|
|
2000
|
13 |
6 |
p. 915-920
6 p.
|
article
|
| 15 |
SUBJECT INDEX FOR VOLUME 13
|
|
|
2000
|
13 |
6 |
p. 981-988
8 p.
|
article
|
Journal description