Die Proteine des Dinkels (Triticum spelta) Hans-Dieter BelitzWerner SeilmeierHerbert Wieser Originalarbeiten Pages: 1 - 5
Microflora of the sour dough of wheat flour bread IX. Biochemical characteristics and baking performance of wheat doughs elaborated with mixtures of pure microorganisms Salvador BarberM. José TornerCarmen Benedito de Barber Original Papers Pages: 6 - 11
Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs Carmen Benedito de BarberConcepcíon CollarSalvador Barber Original Papers Pages: 12 - 15
Growth ofStaphylococcus aureus and synthesis of enterotoxins in home-made yoghurt Jose A. OrdenJoaquin GoyacheEsperanza Gomez-Lucia Original Papers Pages: 16 - 20
Headspace—gas chromatographic determination of inorganic bromide residues in vegetables Willy Van RillaerHedwig BeernaertWilly Dejonckheere Original Papers Pages: 21 - 25
Potent odorants resulting from the peroxidation of lemon oil Peter SchieberleWerner Grosch Original Papers Pages: 26 - 31
Direct determination of 2-amino-6-(2-formyl-5-hydroxymethyl-l-pyrrolyl)-hexanoic acid in hydrolyzed protein by reversed-phase HPLC Uwe SchüßlerFranz Ledl Original Papers Pages: 32 - 35
Radioactivity in total diet before and after the Chernobyl reactor accident The situation in the Federal Republic of Germany Johannes Friedrich DiehlOtto FrindikHarald Miller Original Papers Pages: 36 - 38
