| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
CONTENTS
|
|
|
|
40 |
3 |
p. 191
|
artikel
|
| 2 |
CURRENT LITERATURE
|
|
|
|
40 |
3 |
p. 230-253
|
artikel
|
| 3 |
Dehydrated and Canned Potatoes 1 . Thiamine and Biologically Active Ascorbic Acid
|
Hanning Ph.D., Flora
|
|
|
40 |
3 |
p. 211-213
|
artikel
|
| 4 |
Early Foods of the Southwest 1
|
Holden, Gladys K.
|
|
|
40 |
3 |
p. 218-223
|
artikel
|
| 5 |
Effect of Sulphiting on Potatoes 1 . Acceptability, and Thiamine and Ascorbic Acid Content
|
Mudambi Ph.D., Sumati Rajagopal
|
|
|
40 |
3 |
p. 214-217
|
artikel
|
| 6 |
In Chile, Nutritionist and University Students Work Together for Better Meals
|
Malic, Minerva
|
|
|
40 |
3 |
p. 228-229
|
artikel
|
| 7 |
LETTERS TO THE EDITOR
|
|
|
|
40 |
3 |
p. 254-255
|
artikel
|
| 8 |
Mineral Deficiencies in New Zealand. Influence on Human and Animal Health
|
Bell M.D., F.R.A.C.P., F.R.S.N.Z., F.N.Z.I.C., Muriel E.
|
|
|
40 |
3 |
p. 204-207
|
artikel
|
| 9 |
NEWS NOTES
|
|
|
|
40 |
3 |
p. 256-284
|
artikel
|
| 10 |
Report of the Nominating Committee, The American Dietetic Association, 1961-62
|
|
|
|
40 |
3 |
p. 224-227
|
artikel
|
| 11 |
Roast Lamb College Food Service 1 . Cutting and Cooking Losses; Acceptability to Students
|
Schick Ph.D., Cecilia
|
|
|
40 |
3 |
p. 208-210
|
artikel
|
| 12 |
World Health—A Road Peace 1
|
Burney M.D., L.E.
|
|
|
40 |
3 |
p. 199-203
|
artikel
|
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