1. Working Party on Food Chemistry

   Events Pages: F13 - F14

2. Role of formaldehyde in formation of natural actomyosin aggregates in hake during frozen storage

   • Ma Luisa Del Mazo
   • Almudena Huidobro
   • Mercedes Careche

   Original Paper Pages: 459 - 464

3. Effect of freezing on theβ-hydroxyacyl-CoA-dehydrogenase (HADH) activity of fish meat

   • A. Pavlov
   • G. D. García de Fernando
   • L. de la Hoz

   Original Paper Pages: 465 - 468

4. Die Kupfer-, Mangan- und Zink-Gehalte einiger eßbarer Großpilzarten

   • János Vetter

   Originalarbeit Pages: 469 - 472

5. Screening analysis of pesticide residues in plant foodstuffs by capillary gas chromatography using the DFG multiresidue method S19: a comparison of customory detection by ECD/NPD with the novel atomic emission detector (AED)

   • Manfred Linkerhägner
   • Hans -Jürgen Stan

   Original Paper Pages: 473 - 479

6. Stability of sulphadimidine during raw fermented sausage preparation

   • Laurentius A. Smit
   • Laurentius A. P. Hoogenboom
   • Nel Haagsma

   Original Paper Pages: 480 - 485

7. Ultrasound-induced scission of the glycosidic bond in disaccharides

   • E. Fuchs
   • H. Heusinger

   Original Paper Pages: 486 - 490

8. Industrial recovery of strawberry flavour — fractional distillation versus plate condensation

   • H. Kollmannsberger
   • R. G. Berger

   Original Paper Pages: 491 - 494

9. Laws and statutes

   • E. Coduro

   ContinuingEducation Pages: G89 - G116