Beitrag natürlicher Mineralwässer zur lodidversorgung der Bevölkerung Susanne KirchnerAlice StelzErich Muskat Originalarbeit Pages: 311 - 315
Freezing and frozen storage of actomyosin from different species Susana CofradesMercedes CarecheFrancisco Jiménez Colmenero Original Paper Pages: 316 - 319
Effect of curing agents on m-calpain activity throughout the curing process Cristina M. RosellFidel Toldrá Original Paper Pages: 320 - 325
Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry Z. Yeşim ÖzbaşHalil VuralS. Aykut Aytaç Original Paper Pages: 326 - 332
Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat Helle Lindberg MadsenLotte AndersenGrete Bertelsen Original Paper Pages: 333 - 338
Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products Rolf MeyerFlorence ChardonnensJürg Lüthy Original Paper Pages: 339 - 344
Effect of autoclaving on dietary fibre content of beetroot (Beta vulgaris). Evaluation by different methods María-José VillanuevaMaría-Dolores RodríguezMaría-Dolores Saco Original Paper Pages: 345 - 350
Rheologische Untersuchungen von zellstrukturierten Materialien Bernhard SengeHenry OpelHerbert Kunzek Originalarbeit Pages: 351 - 365
A preliminary study on the effect of germination on saponin content and composition of lentils and chickpeas Raquel Gema RuizKeith PriceRoger Fenwick Original Paper Pages: 366 - 369
Effects of blanching, freezing and freeze-drying on the fatty acid contents of green beans M. Y. Gonzalez-CastroM. J. Oruña-ConchaA. Ganza-Gonzalez Original Paper Pages: 370 - 373
Quantitative determination of the polyphenolic content of pomegranate peel C. Ben NasrN. AyedM. Metche Original Paper Pages: 374 - 378
Analysis of free amino acids in green coffee beans Ulrike ArnoldEberhard Ludwig Original Paper Pages: 379 - 384
Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme Lothar W. KrohDörte Schumacher Originalarbeit Pages: 385 - 390
Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme Dörte SchumacherDaniela HirschLothar W. Kroh Originalarbeit Pages: 391 - 394