Mitochondrial DNA enrichment for species identification and evolutionary analysis M. BurgenerP. Hübner ORIGINAL PAPER Pages: 261 - 263
Effect of pH on fluorescence formation related to fish deterioration S. P. Aubourg ORIGINAL PAPER Pages: 268 - 272
Heavy metal contamination of North Sea shrimp (Crangon crangon L.) H. MarxB. Brunner ORIGINAL PAPER Pages: 273 - 275
Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard H. KallioT. LehtinenR. Tahvonen ORIGINAL PAPER Pages: 276 - 280
Effects of different ripening procedures on the final characteristics of Picante cheese A. C. FreitasF. X. Malcata ORIGINAL PAPER Pages: 281 - 291
Starch radicals Part III: Semiartificial complexes Wojciech CiesielskiP. Tomasik ORIGINAL PAPER Pages: 292 - 298
Starch radicals Part IV: Thermoanalytical studies Wojciech CiesielskiP. TomasikMalgorzata Baczkowicz ORIGINAL PAPER Pages: 299 - 303
Perception of mealiness in apples: a comparison of consumers and trained assessors Carmen GómezF. FiorenzaE. Costell ORIGINAL PAPER Pages: 304 - 310
Comparison of the quality of sous-vide and conventionally processed carrots Hans-Dieter Werlein ORIGINAL PAPER Pages: 311 - 315
Improving the keeping quality of pomegranate fruit by intermittent warming F. ArtésJ. A. TudelaM. I. Gil ORIGINAL PAPER Pages: 316 - 321
Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process M. T. PretelP. S. FernándezF. Romojaro ORIGINAL PAPER Pages: 322 - 327
The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production Jale AcarV. GökmenEsma Elden Taydas ORIGINAL PAPER Pages: 328 - 331
Standardisation of the detection of invert sugar addition to apple juice by capillary gas chromatography P. StöberT. LamoureuxC. Hischenhuber ORIGINAL PAPER Pages: 332 - 339