Publisher: Academic Press

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Volume 13, Number 3, June 2000

all issues

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Bio-relevance of Food Composition
pp. 191-191(1)
Author: Burlingame, B.

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Chemical Composition and Antinutrient Content of three Lupinus Species from Jalisco, Mexico
pp. 193-199(7)
Authors: Ruiz-López, M.A.; García-López, P.M.; Castañeda-Vazquez, H.; Zamora, N.J.F.; Garzón-de la Mora, P.; Bañuelos Pineda, J.; Burbano, C.; Pedrosa, M.M.; Cuadrado, C.; Muzquiz, M.

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Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods
pp. 201-206(6)
Authors: Savage, G.P.; vanhanen, L.; Mason, S.M.; Ross, A.B.

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Estimation of Pungency in Fresh Gingers: A New Fluorimetric Assay
pp. 219-225(7)
Authors: Variyar, P.S.; Gholap, A.S.; Thomas, P.

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Volatile Constituents of the Leaves, Fruits and Flowers of Cashew (Anacardium occidentale L.)
pp. 227-232(6)
Authors: Maia, J.G.S.; Andrade, E.H.A.; Zoghbi, M.d.G.B.

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Beef Retail Cut Composition: 1. Separable Tissue Components
pp. 233-242(10)
Authors: Wahrmund-Wyle, J.L.; Harris, K.B.; Savell, J.W.

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Beef Retail Cut Composition: 2. Proximate Analysis
pp. 243-251(9)
Authors: Wahrmund-Wyle, J.L.; Harris, K.B.; Savell, J.W.

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Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties
pp. 253-264(12)
Authors: Kirchner, J.M.; Beasley, L.C.; Harris, K.B.; Savell, J.W.

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Macroelements Content in Nougat, A Traditional Spanish Sweet
pp. 265-273(9)
Authors: Blázquez Abellán, G.; González de Santiago, I.; Díaz Marquina, A.; Orzáez Villanueva, M.T.

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Fatty Acid Composition of Commercial Spanish Fast Food and Snack Food
pp. 275-281(7)
Authors: Mario Fernández, P.; Juan, S.

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