Vol. 1 No. 6 (2002)

Research Article

• In Vitro and in Vivo Variability in the Nutritional Compositions of Wheat Varieties

  Sulhattin Yasar

  248-256

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  DOI: https://doi.org/10.3923/pjn.2002.248.256

• Use of Grape Leaves in Canned Food

  I.G. Sat, M. Sengul, F. Keles

  257-262

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  DOI: https://doi.org/10.3923/pjn.2002.257.262

• Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature

  M. Kamruzzaman, M.N. Islam, M.M. Rahman

  263-266

  DOI: https://doi.org/10.3923/pjn.2002.263.266

• Mycotoxins Produced by Fungi Isolated from Wine Cork Stoppers

  Centeno S., Calvo M.A.

  267-269

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  DOI: https://doi.org/10.3923/pjn.2002.267.269

• Influences of Olive Oil and Ghee (samen balady) on Serum Cholesterol of Jordanians

  Abdullah Y.A. Rawashdeh

  270-275

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  DOI: https://doi.org/10.3923/pjn.2002.270.275

• Taste Profiles that Correlate with Soy Consumption in Developing Countries

  Brian Wansink, JaeHak Cheong

  276-278

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  DOI: https://doi.org/10.3923/pjn.2002.276.278

• Effect of Different Sources of Protein on Growth and Reproductive Performances of Rabbits

  J. Roy, N. Sultana, Z. Khondoker, A. Reza, S.M.J. Hossain

  279-281

  DOI: https://doi.org/10.3923/pjn.2002.279.281

• Consumption Pattern of Milk and Milk Products among Different Income Levels in Some Selected Areas of Bangladesh

  B.K. Roy, K.S. Huque, M.R. Islam, M. Hasanuzzaman, M.M. Rahman

  282-287

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  DOI: https://doi.org/10.3923/pjn.2002.282.287