Publisher: Academic Press

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Volume 11, Number 4, December 1998

all issues

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The Science, the Service, and the Advocacy
pp. 283-284(2)
Author: Burlingame, B.

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Extraction and Colorimetric Quantification of Uronic Acids of the Pectic Fraction in Fruit and Vegetables
pp. 285-291(7)
Authors: Meseguer, I.; Aguilar, V.; González, M.J.; Martínez, C.

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Evaluation of Some Minerals and Toxicants in Some Nigerian Soup Meals
pp. 292-297(6)
Authors: Akpanabiatu, M.I.; Bassey, N.B.; Udosen, E.O.; Eyong, E.U.

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Nutritional Profile of Some Edible Plants from Mexico
pp. 298-304(7)
Authors: Ranhotra, G.S.; Gelroth, J.A.; Leinen, S.D.; Viñas, M.A.; Lorenz, K.J.

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Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas(L.) Lam.) Storage Roots
pp. 305-321(17)
Authors: K'osambo, L.M.; Carey, E.E.; Misra, A.K.; Wilkes, J.; Hagenimana, V.

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Mineral Nutrient Composition of Edible Wild Plants
pp. 322-328(7)
Authors: Guil Guerrero, J.L.; Giménez Martínez, J.J.; Torija Isasa, M.E.

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The Chemical Composition of Four Legumes Consumed in Botswana
pp. 329-332(4)
Authors: Amarteifio, J.O.; Moholo, D.

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Monosaccharide and Alditol Contents of Huitlacoche (Ustilago maydis)
pp. 333-339(7)
Authors: Lizarraga-Guerra, R.; Lopez, M.G.

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The Mineral Content of Mexican Fruits and Vegetables
pp. 340-356(17)
Authors: Sanchez-Castillo, C.P.; Dewey, P.J.S.; Aguirre, A.; Lara, J.J.; Vaca, R.; Leon de la Barra, P.; Ortiz, M.; Escamilla, I.; James, W.P.T.

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Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid
pp. 357-362(6)
Authors: Duckett, S.K.; Wagner, D.G.

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Wine Differentiation According to Color Using Conventional Parameters and Volatile Components
pp. 363-374(12)
Authors: Huerta, M.D.; Salinas, M.R.; Masoud, T.; Alonso, G.L.

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Fat and Fatty Acid Concentrations in Some Green Vegetables
pp. 375-380(6)
Authors: Almazan, A.M.; Adeyeye, S.O.

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Book Received
pp. 382-382(1)

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