Publisher: Elsevier

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Volume 67, Number 4, December 1999

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Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis - a collaborative study
pp. 333-339(7)
Authors: Rehbein, H.; Kundiger, R.; Yman, I.M.; Ferm, M.; Etienne, M.; Jerome, M.; Craig, A.; Mackie, I.; Jessen, F.; Martinez, I.; Mendes, R.; Smelt, A.; Luten, J.; Pineiro, C.; Perez-Martin, R.

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Mercury, cadmium and lead content of canned tuna fish
pp. 341-345(5)
Authors: Voegborlo, R.B.; El-Methnani, A.M.; Abedin, M.Z.

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Quantity estimation of some contaminants in commonly used medicinal plants in the Egyptian market
pp. 357-363(7)
Authors: Abou-Arab, A.A.K.; Soliman Kawther, M.; El Tantawy, M.E.; Badeaa, R.I.; Khayria, N.

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Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread
pp. 365-371(7)
Authors: Sidhu, J.S.; Al-Hooti, S.N.; Al-Saqer, J.M.

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Alkylamide and cichoric acid levels in Echinacea purpurea grown in Australia
pp. 385-388(4)
Authors: Wills, R.B.H.; Stuart, D.L.

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Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening - Afuega'l Pitu, Maldeva, La Peral, tipo Urbies
pp. 415-421(7)
Authors: Prieto, B.; Urdiales, R.; Franco, I.; Tornadijo, M.E.; Fresno, J.M.; Carballo, J.

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Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture
pp. 423-427(5)
Authors: Garca-Garrido, J.A.; Quiles-Zafra, R.; Tapiador, J.; Luque de Castro, M.D.

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Efficiency of the extraction of catechins from green tea
pp. 429-433(5)
Authors: Dubey, J.P.; Thulliez, P.; Romand, S.; Kwok, O.C.H.; Shen, S.K.; Gamble, H.R.; Yoshida, Y.; Kiso, M.; Goto, T.

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Book review(s)
pp. 453-455(3)
Author: MacDougall, D.B.

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Book review(s)
pp. 453-453(1)

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