The importance of metallic elements in wine. A literature survey C. Fernández Pereira Review Pages: 295 - 300
Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties Elisabeth GuichardMichel Souty Original Papers Pages: 301 - 307
Preparation and stability of ampouled polycyclic aromatic hydrocarbon solutions Hubert A. M. G. VaessenCor G. van de KampAd. A. Jekel Original Papers Pages: 308 - 310
Bitterstoffe beim Erhitzen von Prolin und Saccharose 3. Mitteilung Hans Michael Egon PabstHermann LotterHans-Dieter Belitz Originalarbeiten Pages: 311 - 314
Screening of lipases for the enantiomer resolution of R,S-2-octanol by esterification in organic medium Doris GerlachCornelia MisselPeter Schreier Original Papers Pages: 315 - 318
Analysis of triazine herbicides residues in butter and pasteurized milk Jozef Tekel'Pavol FarkašAlexander Szokolay Original Papers Pages: 319 - 322
Experimental aflatoxin production in home-made yoghurt Jose L. BlancoLucas DomínguezGuillermo Suárez Original Papers Pages: 323 - 326
Zum Nachweis des Annattofarbstoffes Norbixin/Bixin in Käse unter Anwendung der Derivativspektroskopie sowie der Hochleistungsflüssigchromatographie (HPLC) Wolfgang LufErnst Brandl Originalarbeiten Pages: 327 - 332