Heat stability of betacyanins Ludmila HavlíkováKamila MikováVladimír Kyzlink Original Articles Pages: 247 - 250
Methods of analysis for cell-wall polysaccharides of fruit and vegetables Fons G. J. VoragenJet P. J. TimmersWalter Pilnik Original Articles Pages: 251 - 256
The selenium content of edible mushrooms in Finland Sulo PiepponenHelena Liukkonen-LiljaTaina Kuusi Original Articles Pages: 257 - 260
Investigation on the occurence of volatile nitrosamines in sugar-salted herrings prepared with or without addition of nitrate Johannes ThomsenLis Gotfred Original Articles Pages: 261 - 263
Effects of bleaching variables on residual sulfite content of salted jelly-fish Takashi HamanoYukimasa MitsuhashiSaburo Okamoto Original Articles Pages: 264 - 266
Untersuchungen zur Maillard-Reaktion Franz LedlUlrich KrönigHermann Lotter Originalarbeiten Pages: 267 - 270
Zur Analytik von 5-Brom-5-nitro-1,3-dioxan (Bronidox) —einer antimikrobiell wirksamen Substanz für Cosmetica Reinhard Matissek Originalarbeiten Pages: 271 - 277