Authors Index — Volume 24, 1991

AUTHORS INDEX - Jui, P.Y., 169 Swatland, H.J., 27

Volume 24, 1991 Synowiecki, J., 269

Kitts, D.D., 74,278 Szijarto, L.F., 172, 228

Kombila-Moundounga, E., 233, 239 Tang, J., 283

Ablett, R.F., 36 Turgeon, S.L., 14Ackman, R.G., 156

Lacroix, C., 233, 239Allard, G., 259

Lesage L., 32 Veto, L., 252Arul, J., 42

Lessard, D., 259 Villota, R., 143Aubourg, S.P., 287

Leszkowiat, M.J., 68Letarte, R., 10 Willemot, C., 42

Barbut, S., 136 Leung, R., 278Bard, C., 14Beaulieu, Y., 87, 118 Yada, R.Y., 48,68

Beveridge, T., 213Mackie, D.A., 264 Yaylayan, Y.A., 2

Bligh, E.G., 36 Makarchuck, M.J., 172,228 Van, Y.V., 74

Brochu, E., 118Makhlouf, J., 42Malcolmson, L.J., 129McKeown, A.W., 68

Campbell, S., 19 Morissette, C., 10 SUBJECT INDEX - Vol. 24Castaigne, F., 42 Mullin, W.J., 169Champagne, C., 118, 224 AcidsCheour, F., 42 amino acids, potato chips, 68Cliff, M., 252 Nadeau, L., 169

Coffin, R.H., 68 Nagasawa, T., 74 ascorbic acid, potatoes, 169

Nakai, S., 278 fatty acids, margarines, 81Cohagnier, B., 32 fatty acids, marine foods, 156Couture, R., 224 fatty acids, seal, 269

O'Grady, E., 81 fatty acids, tuna, 287Dahl, S., 143 Owusu-Ansah, Y.J., 102 lactic acid, bacteria, review, 118Day, N.B., 213 lactic acid, vacuum packagedDel Valle, J.M., 60 Passay, C., 19 beef, 161Dever, M.C., 252 Patocka, G., 218 organic, HPLC determination, 87Doyon, G., 87 Pontefract, R.D., 113 titratable, apple juice, 252Dumont, J., 259 Przybylski, R., . 129 AlcoholsDurance, T.D., 95

HPLC determination, 87Ramaswamy, H., 19 production, yeast, wine, 57

Elsaesser, J., 264 Randall, C.J., 87Eskin, N.A.M., 129 Ratynayake, W.M.N., 81

Amino Acids

Richard, P., 95french fries, 151

Gagne, D., 224 Richard-Moland, D., 32potato chips, 68

Gallardo, J.M., 287 BacteriaGardia-Vela, L.A., 60

Sandberg, G.M.M., 95adherence, review, 113

Gardner, N., 118 lactic acid, starter cultures,Gauthier, S.F., 14

Shahidi, F., 269 review, 118Gordon, A., 136

Shantha, N.C., 156 Klebsiella oneumoniae, humoralGosselin, A., 42

Shimizu, B.N., 273 immunity, yogurt starter, 10Goudreau, G., 87

Sholberg, P.L., 273 maple syrup, destruction,Goulet, J., 10

Slinkard, A.E., 283 ultraviolet radiation, 259Greer, G.G., 161

Smith, J.L., 48Smyrl, T.G., 169 BeansSokhansanj, S., 283 hard-to-cook, salt effects,

Hill, A.R., 172, 228 Sosulski, F.W., 283 microstructure, 60Holloway, P., 57 Sotelo, C.G., 287 Beef

Spencer, K., 36 vacuum packaged, lactic acid, 161Jaswal, A.S., 151 St-Galais, D., 87Jelen, P., 218 Stanley, D.W., 60,68 BroccoliJones, S.D.M., 161 Subden, R.E., 57 storage, respiration, 42

292 J. Inst. Can. Sci. Technol. Aliment. Vo\. 24, No. 5, 1991