1. Working Party on Food Chemistry

   Events Pages: F9 - F10

2. Proteolysis of bovine α_s2-casein by chymosin

   • Paul L. H. McSweeney
   • Norman F. Olson
   • Áine Healy

   Original Paper Pages: 429 - 432

3. Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams

   • Cristina Garcia-Viguera
   • Peter Bridle
   • Francisco A. Tomas-Barberan

   Original Paper Pages: 433 - 436

4. Bäckerei-technologische Qualität von Winterweizen in Abhängigkeit vom Reifestadium des Kornes

   • Angela Schipper

   Originalarbeit Pages: 437 - 441

5. Modification of an in-vitro method for estimating the bioavailability of zinc and calcium from foods

   • Li -hua Shen
   • Joop Luten
   • Hendrik Deelstra

   Original Paper Pages: 442 - 445

6. Daily dietary manganese intake in Belgium, using duplicate portion sampling

   • Harry J. Robberecht
   • Peter Hendrix
   • Hendrik A. Deelstra

   Original Paper Pages: 446 - 448

7. Laws and statutes

   • E. Coduro

   ContinuingEducation Pages: G119 - G156