Investigations on the origin of two radiation-induced compounds in irradiated meat Walter PartmannHannes Schlaszus OriginalPaper Pages: 1 - 4
Stability of fat during irradiation and subsequent storage of irradiated buffalo meat B. A. El-ZeanyLaila E. Abdel-FattahI. M. Hassan OriginalPaper Pages: 5 - 8
Determination of polycyclic aromatic hydrocarbons in fat products by high pressure liquid chromatography André Van HeddeghemAndré HuyghebaertHarry De Moor OriginalPaper Pages: 9 - 13
Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid Jiři DavidekJan VelíšekZdena Šimicová OriginalPaper Pages: 14 - 17
Aflatoxin M1 in Milch und Milchprodukten Manfred MillerFriedrich KiermeierHenning Klostermeyer OriginalPaper Pages: 20 - 23
The flavour components of plum Hanna M. M. IsmailAnthony A. WilliamsOwen G. Tucknott OriginalPaper Pages: 24 - 27
Isolation and characterization of some proteinase inhibitors from Phaseolus vulgaris var. nanus Holger GerstenbergHans-Dieter BelitzJürgen K. P. Weder OriginalPaper Pages: 28 - 34
Aromaveränderungen bei Feinbackwaren (Mürbeteiggebäck) durch Sojamehlzusatz Werner HeimannUlla TimmWerner Knipser OriginalPaper Pages: 35 - 37
Metabolic activities of Lactobacillus brevis. Effect of pH, glucose and butane-2,3-diol Eugen HiekeDietmar Vollbrecht OriginalPaper Pages: 38 - 40
Analyse von Acesulfam-K durch Hochdruckflüssigkeitschromatographie Horst GroßpietschHorst Hachenberg OriginalPaper Pages: 41 - 43