Nonenzymic browning. X. Kinetics of the oxidative browning of phosphatidylethanolamine Phan-Trong TàiJan PokornýGustav Janiček Original Papers Pages: 257 - 262
Further utilisation of 2-naphthol esters: polarographic determination of phosphatase and arylsulphatase activities Jiří DavídekJarmila EgertováJosef Seifert Original Papers Pages: 263 - 265
Automatisch-kinetische Bestimmung von pflanzlichen Enzymaktivitäten und Inhaltsstoffen 2. Bestimmung von Aminosäuren Eckehard Schwerdtfeger Originalarbeiten Pages: 266 - 270
Lead and zinc contents of food and diets in the Netherlands Jan Frans ReithJoop EngelsmaMiep van Ditmarsch Original Papers Pages: 271 - 278
Einfluß der UHT-Erhitzung auf die Denaturierung der Molkenproteine Erika Lechner Originalarbeiten Pages: 279 - 283
Rapid, simple procedure for the determination of copper in cheese with a graphite furnace Leopold Maurer Original Papers Pages: 284 - 287
Rapid detection of adulterations of fruit juices, lemonades etc. by electrophoresis on cellulose acetate membranes Wilhelm F. van GilsJohannes A. van den Bergh Original Papers Pages: 288 - 291
Non-volatile reaction products from linoleic acid. Comparison of a ground pea suspension with a purified pea lipoxygenase Dorothee ArensWerner Grosch Original Papers Pages: 292 - 299
Neu entdeckte Stickstoffheteroeyelen im Kaffee-Aroma Otto Georg VitzthumPeter Werkhoff Originalarbeiten Pages: 300 - 307