✦ LIBER ✦

The sucrose content of breakfast cereals

✍ Scribed by Dan P. Rosson; Thomas P. Chirpich

Book ID: 103699640
Publisher: Elsevier Science
Year: 1976
Tongue: English
Weight: 122 KB
Volume: 4
Category: Article
ISSN: 0307-4412
DOI: 10.1016/0307-4412(76)90113-8

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chromium content of selected breakfast c

Chromium content of selected breakfast cereals

✍ Richard A. Anderson; Noella A. Bryden; Marilyn M. Polansky 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 419 KB

Chromium concentrations of breakfast cereals ranged from 3 to 70 1 rip/g; on a per serving basis (50 g) from 0.15 to 35 pg. Several cereals, especially high-bran cereals, contained more than 10% of the minimum suggested safe and adequate daily intake of chromium per serving. These data demonstrate t

Amino Acid Content in Selected Breakfast

Amino Acid Content in Selected Breakfast Cereals

✍ F. I. MEREDITH; W. O. CASTER 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 220 KB

Near-Infrared Reflectance Measurement of

Near-Infrared Reflectance Measurement of Total Sugar Content of Breakfast Cereals

✍ Baker, D.; Norris, K. H. 📂 Article 📅 1985 🏛 Society for Applied Spectroscopy 🌐 English ⚖ 424 KB

Fiber in Breakfast Cereals

✍ DORIS BAKER; JOANNE M. HOLDEN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 296 KB

Statement on the breakfast cereals indus

Statement on the breakfast cereals industry

✍ Alfred E. Kahn 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 19 KB 👁 1 views

Breakfast cereals: The extreme food indu

Breakfast cereals: The extreme food industry

✍ John M. Connor 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 40 KB 👁 1 views

By nearly all indicators employed by industrial-organization economists to measure market structure, company conduct, and social performance, the ready-to-eat cereals industry ranks at the extreme end of the range of food industries. As the quintessential shared monopoly, renewed attention by the an