Evaluation of a mathematical model for prediction of lipid oxidation in heat-treated beef during chill storage Martin M. MielcheGrete Bertelsen Original Paper Pages: 415 - 419
Changes in lipids of whole and minced rayfish (Raja clavata) muscle during frozen storage Maria José Fernández-ReirizLaura PastorizaJuan J. Herrera Original Paper Pages: 420 - 424
The possibility of using fluid whey in comminuted meat products: capacity and viscosity of the model emulsions prepared using whey and muscle proteins O. ZorbaH. YetimH. Y. Gokalp Original Paper Pages: 425 - 427
Esterification in non-aqueous solvents: cholesterol esterase as a selective biocatalysator from porcine pancreas Kai SostmannPeter Schreier Original Paper Pages: 428 - 431
Disulphide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion Bettina KeckPeter KöhlerHerbert Wieser Original Paper Pages: 432 - 439
Essential oils of Turkish anise seeds and their use in the aromatization of raki Artemis KaraaliNevin Başoğlu Original Paper Pages: 440 - 442
Aroma von Rotweinblüten: Korrelation sensorischer Daten mit Headspace-Inhaltsstoffen Gerhard BuchbauerLeopold JirovetzAlexej Nikiforov Originalarbeit Pages: 443 - 446
