Journal of Food Composition and Analysis

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.

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

Effect of Processing on Proximate Composition, Antinutritional and Toxic Contents of Kernels from CucurbitaceaeSpecies Grown in Nigeria
pp. 153-161(9)
Author: Badifu G.I.O.

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

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

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.

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.

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.

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.

ANNOUNCEMENT
pp. 233-233(1)