Manufacturing and marketing of soy products for human consumption in mexico Felipe Tello News Pages: 242A - 243A
Processing soybeans into foods: Selected aspects of nutrition and flavor J. J. RackisJ. E. McGheeA. N. Booth News Pages: 249A - 253A
Comparative functionality of soy proteins used in commercial meat food products R. N. TerrellW. P. Staniec News Pages: 263A - 266A
Mexican regulations and standards for use of soy protein for human feeding Carlos A. Z. Costabile News Pages: 276A - 276A
New ways of utilizing soy in human diets in Latin America Ruben BerraAldo Pontecorvo-Valhuerdi News Pages: 280A - 282A
Microdetermination of anionic and nonionic surfactants with aid of cholinesterase Kazuro TsujiHironori TanakaKazuo Konishi Technical Pages: 111 - 114
Rapid quantitative determination of residual hexane in oils by direct gas chromatography H. P. DupuyS. P. ForeE. T. Rayner Technical Pages: 118 - 120
Lipid composition of commercially canned single-strength orange juice Steven NagyHarold E. NordbyJohn M. Smoot Technical Pages: 121 - 123
Evaluation of mettler automatic dropping point apparatus and statistical comparison with wiley melting point method W. G. Doeden Technical Pages: 124 - 127
Physical aging of even saturated monoacid triglycerides James H. WhittamHenri L. Rosano Technical Pages: 128 - 133