Volume 33; Issue 2

1

Studies on the Formation of the Cheese-like Flavor

Year:
1969
Language:
english
File:
PDF, 248 KB
english, 1969
2

Studies on the Bacteria Isolated from Wine

Year:
1969
Language:
english
File:
PDF, 461 KB
english, 1969
4

Studies on Egg White Proteins

Year:
1969
Language:
english
File:
PDF, 260 KB
english, 1969
5

Syntheses of Unsaturated Lactones

Year:
1969
Language:
english
File:
PDF, 285 KB
english, 1969
7

Syntheses of DL-Gigartinine and Gongrine

Year:
1969
Language:
english
File:
PDF, 236 KB
english, 1969
8

Radiation Chemistry of Foods

Year:
1969
Language:
english
File:
PDF, 309 KB
english, 1969
9

Chemistry of Benzeneglycols

Year:
1969
Language:
english
File:
PDF, 381 KB
english, 1969
10

Studies on the Bacterial Formation of Peptide Antibiotic, Colistin

Year:
1969
Language:
english
File:
PDF, 1.15 MB
english, 1969
13

Studies on Metabolism of Pyrrolidone Carboxylic Acid in Bacteria

Year:
1969
Language:
english
File:
PDF, 484 KB
english, 1969
14

Formation of 5-Hydroxy-4-Ketohexanoic Acid by Yeast

Year:
1969
Language:
english
File:
PDF, 317 KB
english, 1969
19

Yeast Pro-proteinase C

Year:
1969
Language:
english
File:
PDF, 1.92 MB
english, 1969
22

Lactones in the Flavor of Heated Pork Fat

Year:
1969
Language:
english
File:
PDF, 352 KB
english, 1969