Pasteurization of food by hydrostatic high pressure: chemical aspects Bernhard Tauscher Review Pages: 3 - 13
Investigations into the oral lead exposure of adults in the former German Democratic Republic Mario MüllerManfred Anke Review Pages: 38 - 43
In situ measurement of free radical formation during the thermal decomposition of grape seed oil using “spin trapping” and electron paramagnetic resonance spectroscopy Laura VicenteNigel DeightonBernard A. Goodman Original Paper Pages: 44 - 46
Storage stability of cooked sausages containing vegetable oils Ekaterini J. PapavergouJohn A. AmbrosiadisJohn Psomas Original Paper Pages: 47 - 51
L-Ascorbic acid in nonenzymatic reactions Sonia M. RogachevaMargarita J. KuntchevaTzvetan D. Obretenov Original Paper Pages: 52 - 58
The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter Dolores CaslaJavier FontechaCarmen Peláez Original Paper Pages: 59 - 63