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Ecology of Food and Nutrition|September 3, 2011
Eating from the wild: Turumbu indigenous knowledge on noncultivated edible plants, Tshopo District, DRCongoCéline Termote, Patrick Van Damme, Benoît Dhed'a Djailo
Ecology of Food and Nutrition|September 3, 2011
Consumer attitudes towards vegetable attributes: potential buyers of pesticide-free vegetables in Accra and Kumasi, GhanaLorenz Probst, Lisa Aigelsperger, Michael Hauser
Ecology of Food and Nutrition|September 3, 2011
An indigenous plant food used by lactating mothers in west Africa: the nutrient composition of the leaves of Kigelia africana in GhanaR S Glew, B Amoako-Atta, G Ankar-Brewoo, et al.
Ecology of Food and Nutrition|September 6, 2011
In search of human placentophagy: a cross-cultural survey of human placenta consumption, disposal practices, and cultural beliefsSharon M Young, Daniel C Benyshek
Ecology of Food and Nutrition|September 6, 2011
Qualitative perspectives on the use of traditional and nontraditional food venues among middle- and low-income women in Eastern North CarolinaStephanie B Jilcott, Jennie Hurwitz, Justin B Moore, et al.
Ecology of Food and Nutrition|September 6, 2011
Does frequent eating out cause undesirable food choices? Association of food away from home with food consumption frequencies and obesity among Korean housewivesMi Kyung Choi, Tae Yoon Kim, Jin-Sook Yoon
Ecology of Food and Nutrition|September 6, 2011
Edible wild plants of pastorals at high-altitude grasslands of Gurez Valley, Kashmir, IndiaJavaid M Dad, Anisa B Khan
Ecology of Food and Nutrition|September 6, 2011
Trade and the nutrition transition: strengthening policy for health in the PacificAnne Marie Thow, Peter Heywood, Jimaima Schultz, et al.
Ecology of Food and Nutrition|September 6, 2011
Indigenous perception and characterization of Yanyanku and Ikpiru: two functional additives for the fermentation of African locust beanPélagie B Agbobatinkpo, Paulin Azokpota, Noël Akissoe, et al.
Ecology of Food and Nutrition|September 6, 2011
Comparison of calcium and magnesium contents in cruciferous vegetables grown in areas around steelworks, on organic farms, and those available in retailJoanna Kapusta-Duch, Teresa Leszczyńska, Adam Florkiewicz, et al.
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