Publisher: Academic Press

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Volume 10, Number 3, September 1997

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Thoughts on Freshman Chemistry Laboratories
pp. 175-175(1)
Author: Stewart, K.K.

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Developing a Dry-Cured Ham Nutritional Database
pp. 190-204(15)
Authors: Chen, H.Y.; Pilkington, D.H.; Tharrington, J.B.; Allen, J.C.

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Amino Acid, Fatty Acid, and Mineral Composition of 24 Indigenous Plants of Burkina Faso
pp. 205-217(13)
Authors: Glew, R.H.; vanderjagt, D.J.; Lockett, C.; Grivetti, L.E.; Smith, G.C.; Pastuszyn, A.; Millson, M.

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Variability of Selected Vitamins and Trace Elements of Different Meat Cuts
pp. 218-224(7)
Authors: Leonhardt, M.; Wenk, C.

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Volatile Compounds in Spanish Paprika
pp. 225-232(8)
Authors: Mateo, J.; Aguirrezabal, M.; Dominguez, C.; Zumalacarregui, J.M.

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Fluoride Content in Selected Food Items from Five Areas in East Africa
pp. 233-245(13)
Authors: Malde, M.K.; Maage, A.; Macha, E.; Julshamn, K.; Bjorvatn, K.

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Nutritional Quality of Sweetpotato Greens from Greenhouse Plants
pp. 246-253(8)
Authors: Almazan, A.M.; Begum, F.; Johnson, C.

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Nutrient Profile of Horsemeat1
pp. 254-269(16)
Authors: Badiani, A.; Nanni, N.; Gatta, P.P.; Tolomelli, B.; Manfredini, M.

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