Calcium Analysis of Selected Western African Foods

Author： Boukari I.   Shier N.W.   Fernandez R. X.E.   Frisch J.   Watkins B.A.   Pawloski L.   Fly A.D.  

Publisher： Academic Press

ISSN： 0889-1575

Source： Journal of Food Composition and Analysis, Vol.14, Iss.1, 2001-02, pp. : 37-42

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Occurrence of Aflatoxins in Selected Processed Foods from Pakistan

By Mushtaq Muhammad   Sultana Bushra   Anwar Farooq   Khan Muhammad Zargham   Ashrafuzzaman Muhammad  

International Journal of Molecular Sciences, Vol. 13, Iss. 7, 2012-07 ,pp. : 8324-8337

MDPI

Access to resources Recommend Favorite

Trans Fatty Acid Content of Selected New Zealand Foods

By Lake R.   Thomson B.   devane G.   Scholes P.  

Journal of Food Composition and Analysis, Vol. 9, Iss. 4, 1996-12 ,pp. : 365-374

Academic Press

Access to resources Recommend Favorite

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

By Tanaka Takashi   Matsuo Yosuke   Kouno Isao  

International Journal of Molecular Sciences, Vol. 11, Iss. 1, 2009-12 ,pp. : 14-40

MDPI

Access to resources Recommend Favorite

Analysis of Natural Colorings in Foods by Thin Layer Chromatography

By Oka Hisao   Ozeki Naoko   Hayashi Tomoko   Itakura Yuko  

Journal of Liquid Chromatography & Related Technologies, Vol. 30, Iss. 14, 2007-01 ,pp. : 2021-2036

Taylor & Francis Ltd

Access to resources Recommend Favorite

Behavior of foods studied by thermal analysis: Introduction

By Raemy A.  

Journal of Thermal Analysis and Calorimetry, Vol. 71, Iss. 1, 2003-01 ,pp. : 273-278

Springer Publishing Company

Access to resources Recommend Favorite