Verfahren zur Bestimmung verschiedener Mykotoxine in Lebensmitteln Christian GertzLothar Böschemeyer Originalarbeiten Pages: 335 - 340
Growth and biosynthesis of aflatoxin by Aspergillus parasiticus in cultures containing nisin Ahmed E. YousefShaker M. El-GendyElmer H. Marth Original Papers Pages: 341 - 343
Inhibition of Aflatoxin Formation by Some Spices Souhair S. MabroukNefisa M. A. El-Shayeb Original Papers Pages: 344 - 347
Verbesserte Erfassungsgrenzen phenolischer Antioxidantien mittels differentieller Puls-Voltrammetric Carl Heinz BrieskornKlaus Mahlmeister Originalarbeiten Pages: 348 - 351
Quality assessment of gutted and ungutted gurnard (Trigla spp.) by organoleptic and objective methods Wilfried Vyncke Original Papers Pages: 352 - 354
Methoden zur Bestimmung Vonl-Ascorbinsäure mittels Hochleistungs-Flüssigchromatographie (HPLC) Helmut Rückemann Originalarbeiten Pages: 357 - 359
Chemical and amino acid composition of Iraqi mung beans A. AdelY. ShehataA. Mohammed Thannoun Original Papers Pages: 360 - 362
Nutritive values of Nepalese edible wild fruits Dayananda Bajracharya Original Papers Pages: 363 - 366
Production of acetoin and diacetyl by lactic acid bacteria in skimmed milk with added citrate and pyruvate Fakhriya Z. HegaziIbrahim G. Abo-Elnaga Original Papers Pages: 367 - 370