Volume 192; Issue 1

European Food Research and Technology

Volume 192; Issue 1

1

Anwendung der13C-NMR-Spektroskopie in der Aminosäureanalytik in Wein und Fruchtsäften

Adolf Rapp, Alfred Markowetz, Heinz Niebergall

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 547 KB

1991

2

Evaluation of the sensory properties of irradiated apple juice concentrate

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 441 KB

english, 1991

3

Sensorische Beurteilung des Bittergeschmacks von Amarogentin und Austauschmöglichkeiten gegen Chinin in Erfrischungsgetränken

Mechthild Busch-Stockfisch, Annegret Domke

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 399 KB

1991

4

Einfluß von Pectinpräparaten auf die elektrokinetischen Eigenschaften und die Trubstabilität von Karottennektar

Emil Maltschev, Ivana Petkantschin, Plamen Mollov

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 413 KB

1991

5

Classification of honeys by principal component analysis on the basis of chemical and physical parameters

Alina Krauze, Romuald I. Zalewski

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 523 KB

english, 1991

6

Verhalten von Amadori-Verbindungen während der Kakaoverarbeitung

Matthias Heinzler, Karl Eichner

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 460 KB

1991

7

Stereoisomere Aromastoffe

Katja Fischer, Armin Mosandl

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 618 KB

1991

8

A colorimetric assay for the enzymic determination of sialic acid in milk

Jozef Mottar, Martine Merchiers, Kristien Vantomme, Renaat Moermans

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 376 KB

english, 1991

9

Identifizierung und quantitative Bestimmung aktueller Pflanzenschutzmittel durch HPTLC

Christine Gardyan, Hans -Peter Thier

Journal:

European Food Research and Technology

Year:

1991

File:

PDF, 543 KB

1991

10

Evolution of biochemical and rheological characteristics and breadmaking quality during a multistage wheat sour dough process

Salvador Barber, Rosario Báguena, Carmen Benedito de Barber, M. Antonia Martínez-Anaya

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 760 KB

english, 1991

11

Abstracts

Journal:

European Food Research and Technology

Year:

1991

Language:

german

File:

PDF, 8.49 MB

german, 1991

12

Laws and statutes

Journal:

European Food Research and Technology

Year:

1991

Language:

german

File:

PDF, 1.60 MB

german, 1991

13

From industry

Journal:

European Food Research and Technology

Year:

1991

Language:

german

File:

PDF, 560 KB

german, 1991