1. Changes in protein function of sardines stored in ice with and without added salt

   • Almudena Huidobro
   • Pilar Montero
   • A. Javier Borderías

   Original Paper Pages: 195 - 198

2. Reference-material-based collaborative test of flame atomic absorption spectroscopic determination of calcium and magnesium in foods and biological materials

   • Hubert A. M. G. Vaessen
   • Cor G. van de Kamp

   Original Paper Pages: 199 - 204

3. Ionen-chromatographische Analyse von Kationen und Anionen in Mineralwässern

   • Georg Schwedt
   • Hans -Heinrich Schaper

   Originalarbeit Pages: 205 - 211

4. Formation of acids, lactones and esters through the Maillard reaction

   • Jakob Beck
   • Franz Ledl
   • Theodor Severin

   Original Paper Pages: 212 - 216

5. Electron microscopic studies on protein films from wheat and other sources at the air/water interface

   • Thomas Amend
   • Hans -Dieter Belitz
   • Christof Kurthen

   Original Paper Pages: 217 - 222

6. Einfluß des Erhitzens auf Löslichkeit und Elektrophoreseverhalten der Sarkoplasmaproteine von Rind- und Schweinefleisch

   • Friedrich Bauer
   • Klaus Hofmann

   Originalarbeit Pages: 223 - 227

7. Untersuchungen über gebundene Aromastoffe in Sauerkirschen (Prunus cerasus L.)

   • Wilfried Schwab
   • Peter Schreier

   Originalarbeit Pages: 228 - 231

8. Inhibitors of cellulolytic activity in olive fruits (Olea europaea, Hojiblanca var.)

   • Antonia Heredia
   • Juan Fernandez-Bolaños
   • Rafael Guillen

   Erratum Pages: 232 - 232

9. Abstracts

   Abstract Pages: 233 - 298

10. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G57 - G86