Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening Dolores Gonzáles de LlanoM. Carmen PoloPedro Martín-Alvarez Original Paper Pages: 529 - 532
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 CarecheMargarita Tejada Original Paper Pages: 533 - 537
Changes in benzo(a)pyrene content in fermented salami Peter SimkoJolana KarovičováMariana Kubincová Original Paper Pages: 538 - 540
Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity Elías RicoFidel ToldráJosé Flores Original Paper Pages: 541 - 544
Determination of levamisole and thiabendazole in meat by HPLC and photodiode array detection Brigitte Wyhowski de BukanskiJean -Marie DegroodtHedwig Beernaert Original Paper Pages: 545 - 547
Studies on curcumin and curcuminoids Hanne Hjorth TonnesenAnne -Lise GrislingaasJan Karlsen Original Paper Pages: 548 - 550
Changes in leek oil flavour after storage Annette StephaniWerner Baltes Original Paper Pages: 551 - 553
Identification of endoglucanases in olives (Olea europaea arolensis) Antonia HerediaJuan Fernández-BolañosRafael Guillén Original Paper Pages: 554 - 557