Nutrition & Food Science

Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes
pp. 54-59(6)
Authors: Ismail A.; Ikram E.H.K.

Hypoglycemia and faecal minerals in rats fed phytate
pp. 60-64(5)
Authors: Dilworth L.L.; Omoruyi F.O.; Simon O.; Morrison E.Y.; Asemota H.N.

Pre- and post-expiry metal levels in canned dry milk
pp. 65-71(7)
Authors: Jaffar M.; Shah M.H.; Shaheen N.; Khaliq A.; Tariq S.R.; Manzoor S.; Saqib M.

Survey of the market diseases and aflatoxin contamination of tomato (Lycopersicon esculentum MILL) fruits in Sokoto, northwestern Nigeria
pp. 72-76(5)
Authors: Muhammad S.; Shehu K.; Amusa N.A.

Interactive Web-based programs for teaching nutrition
pp. 77-79(3)
Author: Wise A.

Fast food: dietary perspectives
pp. 80-82(3)
Authors: Davies G.J.; Smith J.L.

Food and residential care in old age
pp. 83-88(6)
Authors: Lyon P.; Kettunen T.; Colquhoun A.