On-line coupled liquid chromatography-gas chromatography (LC-GC) and LC-LC-GC for detecting irradiation of fat-containing foods Maurus BiedermannKonrad GrobWerner Meier Original Paper Pages: 409 - 416
Determination of the heating temperature of fishery products Hartmut Rehbein Original Paper Pages: 417 - 422
Macroelements content of common pacific squid (Loligo opalescens) Jerzy Falandysz Original Paper Pages: 423 - 425
Stereoisomere Aromastoffe Bernhard WeberHans -Peter HaagArmin Mosandl Originalarbeit Pages: 426 - 428
Beurteilung der Fähigkeit sensorischer Gutachter bei der sensorischen Prüfung von Fruchtsäften und -nektaren Pál MolnárMarianna Tóth-MarkusFerenc Boross Originalarbeit Pages: 429 - 433
Characterization of Spanish red vermouths Maria Esperanza TorijaLeón VillanúaMaria Aurora Zapata Original Paper Pages: 434 - 436
Vergleichende Untersuchungen an Osborne-Proteinfraktionen von Weizensorten mit unterschiedlichen Teig- und Backeigenschaften Friedrich KickHans -Dieter BelitzRolf Kieffer Originalarbeit Pages: 437 - 442
Hydrogen peroxide, an excellent chromogenic reagent for reddening dyer's saffron flowers Koshi Saito Original Paper Pages: 443 - 445
Assay of lipase and esterase activities in fresh pork meat and dry-cured ham María -José MotilvaFidel ToldráJosé Flores Original Paper Pages: 446 - 450
Evolution of endoglucanase activity in olives during ripening and storage and its relationship with cellulolytic microorganisms Juan Fernández-BolañosAntonia HerediaCarmen Duran Original Paper Pages: 451 - 454
Application of polyuronides for removing heavy metals from vegetable oils Kalintscho IvanovMariana PopovaChristo Kratchanov Original Paper Pages: 455 - 458
Novel flavour components identified in the steam distillate of onion (Allium cepa L.) Pavel FarkasPeter HradskýMilan Kovác Original Paper Pages: 459 - 462
Influence of demetallization of hydrogenated sunflower oil on changes in the forms of heavy metals and their pro-oxidative effects Kalintcho IanovDonka ManevaStefan Ivanov Original Paper Pages: 463 - 465
