Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables O. OnayemiG. I. O. Badifu OriginalPaper Pages: 291 - 298
Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.) Angela SoteloFernando FloresMiguel Hernández OriginalPaper Pages: 299 - 306
Lipids of high-yielding varieties of cashew (Anacardium occidentale L.) K. V. Nagaraja OriginalPaper Pages: 307 - 311
Nutritional responses of rats fed mixtures of plant and animal proteins Ngozi R. NzomiwuIkemefuna C. Obizoba OriginalPaper Pages: 313 - 319
Yield and content in nitrates, minerals and ascorbic acid of leeks and turnips grown under mineral or organic nitrogen fertilizations Elise TermineDenis LaironHuguette Lafont OriginalPaper Pages: 321 - 332
Varietal and environmental effect on the glycoalkaloid content of potato (Solanum tuberosum L.) D. S. Uppal OriginalPaper Pages: 333 - 340
Long-term consumption of beef extended with soy protein by men, women and children: I. Study design, nutrient intakes, and serum zinc levels C. W. MilesC. E. BodwellJ. J. Canary OriginalPaper Pages: 341 - 359
Long-term consumption of beef extended with soy protein by men, women and children: II. Effects on iron status C. E. BodwellC. W. MilesJ. J. Canary OriginalPaper Pages: 361 - 376
Long-term consumption of beef extended with soy protein by children, women and men: III. Iron absorption by adult men E. R. MorrisC. E. BodwellJ. J. Canary OriginalPaper Pages: 377 - 389
