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Die Nahrung|September 19, 2003
Chemical composition and antioxidant test of free and glycosidically bound volatile compounds of savory (Satureja montana L. subsp. montana) from CroatiaAni Radonic, Mladen MilosDie Nahrung|September 19, 2003
Effect of processing on the protein nutritional value of Canavalia gladiata seedsSagarika Ekanayake, Baboo Nair, Errol Radcliff Jansz, et al.Die Nahrung|September 19, 2003
Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blendsShalini Hooda, Sudesh JoodDie Nahrung|September 19, 2003
Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing abilityTomoki Nakano, Arvin S Salvador, Jiro Tamochi, et al.Die Nahrung|January 1, 1988
Structure of protein solutions. Part 2. Solutions of total protein of yeast Saccharomyces cerevisiaeV M Soloshenko, V A Sergeev, M G Bezrukov, et al.Die Nahrung|January 1, 1985
Mycotoxins in cereal grain. Part XI. Simple multidetection procedure for determination of 11 mycotoxins in cerealsJ Grabarkiewicz-Szczesna, P Goliński, J Chełkowski, et al.Die Nahrung|January 1, 1977
Determinations of pH, moisture, carbohydrates and ash of Egyptian buffalo meatZ H El-Kirdassy, A M Abdel-GalilDie Nahrung|January 1, 1990
[The characterization of microbial lipases. 1. The determination of lipase activity]M Bariszlovich, D Meusel, M TülsnerDie Nahrung|January 1, 1991
Prediction of total body lipid from total body water in rats. Part 2. In vivo estimation of total body lipid by tritium water dilutionL Zahn, R Freund, R Noack, et al.Die Nahrung|January 1, 1991
Accumulation of diflubenzuron in bolti fish Orechromis niloticusM T Ahmed, A H EidPageof 145