Journal of Food Composition and Analysis

The USDA Nutrient Data Base Is on the World Wide Web
pp. 289-289(1)
Author: Stewart K.K.

Graphite Furnace Atomic Absorption Spectrometry for the Determination of the Chromium Content of Selected U.S. Foods
pp. 290-300(11)
Author: Miller-Ihli N.J.

Atomic Absorption and Atomic Emission Spectrometry for the Determination of the Trace Element Content of Selected Fruits Consumed in the United States
pp. 301-311(11)
Author: Miller-Ihli N.J.

Variations in Major Nutrients and Minerals Due to Standardized Preparation for Dishes and Raw Ingredients 1. Losses and Gains in Preparation
pp. 312-330(19)
Authors: Torelm I.; Danielsson R.; Danfors S.; Bruce A.

Key Foods: Setting Priorities for Nutrient Analyses
pp. 331-364(34)
Authors: Haytowitz D.B.; Pehrsson P.R.; Smith J.; Gebhardt S.E.; Matthews R.H.; Anderson B.A.

Trans Fatty Acid Content of Selected New Zealand Foods
pp. 365-374(10)
Authors: Lake R.; Thomson B.; Devane G.; Scholes P.

Nutrients and Antinutrients in Peanut Greens
pp. 375-383(9)
Authors: Almazan A.M.; Begum F.

Traditional Foods in the Arabian Gulf Countries, by Abdulrahman O. Musaiger. FAO/RNEA, Cairo, Egypt, and Arabian Gulf University, Manama, Bahrain, 1993, 87 pp., softcover.
pp. 384-384(1)
Author: Pennington J.A.T.

Acknowledgment to Reviewers
pp. 385-385(1)

AUTHOR INDEX FOR VOLUME 9
pp. 386-386(1)

SUBJECT INDEX FOR VOLUME 9
pp. 387-393(7)