A comparison of the degradation products formed in aerated, aqueous α-d-glucose solutions by ultrasound and gamma rays Helmut Heusinger Original papers Pages: 447 - 456
Zum Gehalt und Zubereitungsverlust von Sulfit in Lebensmitteln Joachim Wever Originalarbeiten Pages: 457 - 460
Modifications in Booth's method for the spectrophotometric determination ofß-carotene in vegetables Menno A. van der MeerJoamms E. RobbersJohanna E. van der Wal OriginalPaper Pages: 461 - 467
Collaborative test of the fluorimetric determination of selenium in a test solution, milk powder and bovine liver Hubert A. M. G. VaessenAntonie van Ooik Original papers Pages: 468 - 471
Zur Bestimmung des Coccidiostaticums Nicarbazin in tierischem Gewebe und im Ei I. Nachweis mittels Pulspolarographie und Hochdruckflüssigchromatographie mit elektrochemischer Detektion Gerd KnuppGabriele Bugl-KreickmannHans Büning-Pfaue Originalarbeiten Pages: 472 - 476
Production of mycotoxins byFusarium species isolated in Germany 2. Time course of deoxynivalenol and 3-acetyldeoxynivalenol formation byFusarium graminearum in different liquid media Manfred SchusterJohann LepschyPeter R. Wallnöfer Originala papers Pages: 477 - 480
Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening L. AlonsoM. JuarezP. J. Martin-Alvarez Original papers Pages: 481 - 486
High-performance liquid chromatography of reduced glutenin: Amino acid composition of fractions and components Werner SeilmeierHerbert WieserHans-Dieter Befitz Short communications Pages: 487 - 489
