Vol. 5, No. 3 (2016), Journal of Food Research

• • Improving Food Quality through Institutional Innovations: Using a Free-Rider Approach for Collective Action
  • •  Ernst-August Nuppenau   
    • p1
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• • Mycelial Growth, Biomass Production and Iron Uptake by Mushrooms of Pleurotus species Cultivated on Urochloa decumbens (Stapf) R. D. Webster
  • •  Olusola Ogidi   
    •  Mateus Nunes   
    •  Victor Oyetayo   
    •  Bamidele Akinyele   
    •  Maria Catarina Kasuya   
    • p13
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• • Effect of Only Pasture on Fatty Acid Composition of Cow Milk and Ciminà Caciocavallo Cheese
  • •  Manuel Scerra   
    •  Luigi Chies   
    •  Pasquale Caparra   
    •  Caterina Cilione   
    •  Francesco Foti   
    • p20
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• • Microbiological Safety Levels of South Sudanese Bank Notes in Circulation at University of Juba Food Restaurants
  • •  Amegovu Andrew   
    • p29
    •  PDF 
      
• • Health Status and Quality of Health Care Services of Congolese Refugees in Nakivale, Uganda
  • •  Amegovu Andrew   
    • p39
    •  PDF 
      
• • Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract
  • •  Yuanita Indriasari   
    •  Wignyanto Wignyanto   
    •  Sri Kumalaningsih   
    • p55
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• • Ellagic Acid May Improve Mechanical and Barrier Properties in Films of Starch-A Review Paper
  • •  J. M. Tirado-Gallegos   
    •  D. R. Sepúlveda-Ahumada   
    •  P. Zamudio-Flores   
    •  M. L. Rodríguez-Marin   
    •  F. Hernández-Centeno   
    •  V. Espinosa-Solis   
    •  R. Salgado-Delgado   
    • p61
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• • Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products
  • •  George. Inglett   
    •  Diejun Chen   
    •  Sean. Liu   
    • p72
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• • ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese
  • •  Leticia Hernández-Galán   
    •  Anaberta Cardador-Martínez   
    •  Daniel Picque   
    •  Henry Spinnler   
    •  Micloth López-del-Castillo Lozano   
    •  Sandra Martín del Campo   
    • p85
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• • Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef
  • •  Galbraith, J. K.   
    •  Aalhus, J. L.   
    •  Juárez, M.   
    •  Dugan, M. E. R.   
    •  Larsen, I. L.   
    •  Aldai, N.   
    •  Goonewardene, L. A.   
    •  Okine, E. K.   
    • p92
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 3
  • •  Bella Dong   
    • p102
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