Journal of Food Composition and Analysis

NOTICE
pp. iv-iv(1)

UNU Food Composition Activities
pp. 97-98(2)
Author: Scrimshaw N.S.

FAO Food Composition Activities
pp. 99-99(1)
Author: Lupien J.R.

Fatty Acid and Amino Acid Profiles of Selected Peanut Cultivars and Breeding Lines
pp. 100-111(12)
Authors: Andersen P.C.; Hill K.; Gorbet D.W.; Brodbeck B.V.

Trans Fatty Acids in Foods in Europe: The TRANSFAIR Study
pp. 112-136(25)
Authors: van Poppel G.; van Erp-Baart M-A.; Leth T.; Gevers E.; Van Amelsvoort J.; Lanzmann-Petithory D.; Kafatos A.; Aro A.

Trans Fatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study
pp. 137-149(13)
Authors: Aro A.; Van Amelsvoort J.; Becker W.; van Erp-Baart M.-A.; Kafatos A.; Leth T.; van Poppel G.

Trans Fatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study
pp. 150-160(11)
Authors: Aro A.; Antoine J.M.; Pizzoferrato L.; Reykdal O.; van Poppel G.

Trans Fatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study
pp. 161-169(9)
Authors: van Erp-baart M-A.; Couet C.; Cuadrado C.; Kafatos A.; Stanley J.; van Poppel G.

Trans Fatty Acids in French Fries, Soups, and Snacks from 14 European Countries: The TRANSFAIR Study
pp. 170-177(8)
Authors: Aro A.; Amaral E.; Kesteloot H.; Rimestad A.; Thamm M.; van Poppel G.

Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder
pp. 178-187(10)
Authors: Marconi E.; Panfili G.

Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico
pp. 188-195(8)
Authors: Pacheco-Aguilar R.; Lugo-Sánchez M.E.; Villegas-Ozuna R.E.; Robles-Burgueño R.

Changes: People, Circulation, Affiliation, and Scope
pp. 196-197(2)
Author: Burlingame B.

Food Composition Conferences and Meetings
pp. 198-198(1)