Publisher: Academic Press

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Volume 14, Number 2, April 2001

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Chemical Composition of Fish Sauces Produced in Southeast and East Asian Countries
pp. 113-125(13)
Authors: Park, J-N.; Fukumoto, Y.; Fujita, E.; Tanaka, T.; Washio, T.; Otsuka, S.; Shimizu, T.; Watanabe, K.; Abe, H.

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Chemical Evaluation of Commercial Bottled Drinking Water from Egypt
pp. 127-152(26)
Authors: Saleh, M.A.; Ewane, E.; Jones, J.; Wilson, B.L.

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Vitamin B-6 Content of Spices
pp. 163-167(5)
Authors: Leonard, S.W.; Hardin, K.; Leklem, J.E.

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Carotenoid Content of Selected Indonesian Fruits
pp. 169-176(8)
Authors: Setiawan, B.; Sulaeman, A.; Giraud, D.W.; Driskell, J.A.

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The Influence of Factory and Region on the Composition of South African Cheddar and Gouda Cheese
pp. 177-198(22)
Authors: Smit, L.E.; Schönfeldt, H.C.; de Beer, W.H.J.; Smith, M.F.

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Genistein and Daidzein/Glycitein Content in Tofu
pp. 199-206(8)
Authors: Hui, E.; Henning, S.M.; Park, N.; Heber, D.; Liang, V.; Go, W.

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Three-way Principal Component Analysis for the Visualization of Trace Elemental Patterns in Vegetables after Different Cooking Procedures
pp. 207-225(19)
Authors: Pravdova, V.; Walczak, B.; Massart, D.L.; Robberecht, H.; van Cauwenbergh, R.; Hendrix, P.; deelstra, H.

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Chemical Characterization of the Fruit of Annona squamosa L. Occurring in the Amazon
pp. 227-232(6)
Authors: Andrade, E.H.A.; Zoghbi, M.d.G.B.; Maia, J.G.S.; Fabricius, H.; Marx, F.

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Announcement
pp. 233-233(1)

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