Journal of Food Composition and Analysis

Inositol Phosphate Content of Selected Dry Beans, Peas, and Lentils, Raw and Cooked
pp. 2-12(11)
Authors: Morris E.R.; Hill A.D.

The Evaluation of the Content of Nitrates and Nitrites in Food Products for Infants
pp. 13-17(5)
Authors: Hardisson A.; Padron A.G.; Frias I.; Reguera J.I.

Nutritional Qualities of Ooligan Grease: A Traditional Food Fat of British Columbia First Nations
pp. 18-31(14)
Authors: Kuhnlein H.V.; Yeboah F.; Sedgemore M.; Sedgemore S.; Chan H.M.

Organochlorine Pesticides and Polychlorinated Biphenyl Congeners in Ooligan Grease: A Traditional Food Fat of British Columbia First Nations
pp. 32-42(11)
Authors: Chan H.M.; Khoury M.E.; Sedgemore M.; Sedgemore S.; Kuhnlein H.V.

Characterization of Commercially Produced Apple Juice Concentrate
pp. 43-56(14)
Authors: Elkins E.R.; Matthys A.; Lyon R.; Huang C.J.

The Food Composition Database for an Italian Food Frequency Questionnaire
pp. 57-71(15)
Authors: Salvini S.; Gnagnarella P.; Parpinel M.T.; Boyle P.; Decarli A.; Ferraroni M.; Giacosa A.; La Vecchia C.; Negri E.; Franceschi S.

Volatile Contents of Grape Marcs in Portugal
pp. 72-80(9)
Authors: Silva M.L.; Malcata F.X.; De Revel G.

Nutrient Composition of Spelt Wheat
pp. 81-84(4)
Authors: Ranhotra G.S.; Gelroth J.A.; Glaser B.K.; Lorenz K.J.

Fat Content, Caloric Value, Cholesterol Content, and Fatty Acid Composition of Raw and Cooked Ostrich Meat
pp. 85-89(5)
Authors: Sales J.; Marais D.; Kruger M.

BOOK REVIEWS
pp. 90-90(1)

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pp. 91-92(2)

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pp. 93-93(1)

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pp. 94-94(1)

Books Received
pp. 95-95(1)