1. Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening

   • Dolores Gonzáles de Llano
   • M. Carmen Polo
   • Pedro Martín-Alvarez

   Original Paper Pages: 529 - 532

2. Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage

   • Mercedes Careche
   • Margarita Tejada

   Original Paper Pages: 533 - 537

3. Changes in benzo(a)pyrene content in fermented salami

   • Peter Simko
   • Jolana Karovičová
   • Mariana Kubincová

   Original Paper Pages: 538 - 540

4. Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity

   • Elías Rico
   • Fidel Toldrá
   • José Flores

   Original Paper Pages: 541 - 544

5. Determination of levamisole and thiabendazole in meat by HPLC and photodiode array detection

   • Brigitte Wyhowski de Bukanski
   • Jean -Marie Degroodt
   • Hedwig Beernaert

   Original Paper Pages: 545 - 547

6. Studies on curcumin and curcuminoids

   • Hanne Hjorth Tonnesen
   • Anne -Lise Grislingaas
   • Jan Karlsen

   Original Paper Pages: 548 - 550

7. Changes in leek oil flavour after storage

   • Annette Stephani
   • Werner Baltes

   Original Paper Pages: 551 - 553

8. Identification of endoglucanases in olives (Olea europaea arolensis)

   • Antonia Heredia
   • Juan Fernández-Bolaños
   • Rafael Guillén

   Original Paper Pages: 554 - 557

9. Primary odorants of pale lager beer

   • Peter Schieberle

   Original Paper Pages: 558 - 565

10. Book reviews

    • R. Schneider
    • J. Weder
    • J. Buchberger

    BookReview Pages: 566 - 574

11. Abstracts

    Abstract Pages: 575 - 650

12. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G93 - G108