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Volume 29 - December 1970

Contents

Page 2 of 4

The Future of Animals as Sources of Human Food

  • Domesticated ruminants as sources of human food

  • K. L. Blaxter
  • Published online by Cambridge University Press:
    28 February 2007, pp. 244-253
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Plant Breeding and Nutrition

  • The evaluation of the field bean (Vicia Fuba L.) in animal nutrition

  • H. E. Clarke
  • Published online by Cambridge University Press:
    28 February 2007, pp. 64-73
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The Future of Animals as Sources of Human Food

  • The role of poultry

  • W. Bolton
  • Published online by Cambridge University Press:
    28 February 2007, pp. 253-262
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Plant Breeding and Nutrition

  • The development of field beans as a crop in Britain

  • D. A. Bond
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    28 February 2007, pp. 74-79
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  • Concluding remarks

  • K. L. Blaxter
  • Published online by Cambridge University Press:
    28 February 2007, pp. 79-80
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The Future of Animals as Sources of Human Food

  • The future of animals as sources of human food Pigs—whither?

  • R. Braude
  • Published online by Cambridge University Press:
    28 February 2007, pp. 262-270
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  • Meat production from wild herbivores

  • R. N. B. Kay
  • Published online by Cambridge University Press:
    28 February 2007, pp. 271-278
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Automated Analysis of Nitrogenous Compounds

  • Total nitrogen determination

  • H. G. Morgan
  • Published online by Cambridge University Press:
    28 February 2007, pp. 81-85
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The Future of Animals as Sources of Human Food

  • The future pattern of food consumption and marketing

  • P. J. Baron
  • Published online by Cambridge University Press:
    28 February 2007, pp. 278-284
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Automated Analysis of Nitrogenous Compounds

  • Influence of transcription techniques on the precision of autoanalyser assays

  • W. J. Tilstone, A. Fleck
  • Published online by Cambridge University Press:
    28 February 2007, pp. 85-89
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Organolepis and Nutrition: The Sensory Perception of Food

  • A behavioural approach to organoleptic properties of food

  • J. Tremolières
  • Published online by Cambridge University Press:
    28 February 2007, pp. 285-292
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Automated Analysis of Nitrogenous Compounds

  • Determination of nitrogen in trichloroacetic acid filtrates of milk using the Technicon AutoAnalyzer

  • E. J. Hindle, J. V. Wheelock
  • Published online by Cambridge University Press:
    28 February 2007, pp. 89-90
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Organolepis and Nutrition: The Sensory Perception of Food

  • Instrumental assessment of food appearance

  • D. B. MacDougall
  • Published online by Cambridge University Press:
    28 February 2007, pp. 292-297
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Automated Analysis of Nitrogenous Compounds

  • Nitrogen balance by Technicon AutoAnalyzer

  • Sheila C. Jacobs, Christian G. Thin
  • Published online by Cambridge University Press:
    28 February 2007, pp. 90-91
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  • Problems associated with the automated analysis of mixtures of amino acids

  • J. Davidson, W. R. Hepburn
  • Published online by Cambridge University Press:
    28 February 2007, pp. 91-103
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Organolepis and Nutrition: The Sensory Perception of Food

  • Instrumental methods for evaluating food texture

  • P. Sherman
  • Published online by Cambridge University Press:
    28 February 2007, pp. 298-309
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  • Some aspects of the measurement of flavour

  • D. G. Land
  • Published online by Cambridge University Press:
    28 February 2007, pp. 309-317
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Automated Analysis of Nitrogenous Compounds

  • The determination of tryptophan in biological materials

  • R. A. Evans, M. T. Nadeem Chaudry, A. G. Stephens
  • Published online by Cambridge University Press:
    28 February 2007, p. 103
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  • Automated analysis of peptides

  • W. Bolton, J. M. McNab, J. C. Blair
  • Published online by Cambridge University Press:
    28 February 2007, pp. 103-104
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Organolepis and Nutrition: The Sensory Perception of Food

  • On making food attractive

  • Roland Harper
  • Published online by Cambridge University Press:
    28 February 2007, pp. 317-325
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Page 2 of 4