Volume 9, Issue 4, July 1972
Published:
1972-12-06
Original Articles
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Calcium, Iron, Thiamine and Ascorbic Acid Content of Three Vegetables Cooked by Three Methods
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Effect of Milling on the Lysine Content of Flour of Fortified Wheat
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Effect of Processing on the Proteins of Arhar Dal (Cajanus cajan)
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In Vivo Studies on Protein Biosynthesis and Effect of Reduced Glutathione in Thiamine Deficient Rats
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Announcements
Review Articles
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Staphylococcal Food Poisoning-A Review. II. Behaviour of Staphylococci in Artificial Media and Foods
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Book Review
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Symposia of the Swedish Nutrition Foundation VII Nutrition in Preschool and School Age
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Fortschritte Der Chemischen Forschung (Topics in Current Chemistry)
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