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Die Nahrung|January 1, 1986
Studies on thermal treatment of hake. Part 2. Effects of thermal treatment and frozen storage on volatile ammonium bases contentT Seidler, B KrupskaDie Nahrung|January 1, 1986
An improved simple procedure for the determination of thiamine in foodB Sebecić, I Vedrina-DragojevićDie Nahrung|January 1, 1986
Detection of soybean in soy-based meat substitutesM A Abd Allah, Y H Foda, S el-Dashlouty, et al.Die Nahrung|January 1, 1985
[Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestine of the rat. 3. The absorption trypsins thermatatic and trypsin-thermatatic hydrolysates of a fava bean protein isolate compared to an equimolar mixture of free amino acids]J Proll, M Friedrich, J Noack, et al.Die Nahrung|January 1, 1983
[Lead and cadmium contamination of foods and feeds from selected areas of the Erfurt district. 4. Lead in vegetables grown in culture centers of the Erfurt region]R Engst, R König, G Beckmann, et al.Die Nahrung|January 1, 1985
Selection for different growth parameters in laboratory mice and its correlated effects on body composition and organ weightsL Bünger, N Remus, D RoschlauDie Nahrung|January 1, 1985
[Cholesterol ester-composition of the adrenal glands of rats in various fat-rich diet regimes]P Ilinov, I Goranov, K AvramovaDie Nahrung|January 1, 1984
[Occurrence and analysis of the mycotoxin emodin]M Gross, R Levy, H ToepkeDie Nahrung|January 1, 1985
Identification of sulphur-organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl-mercaptopropanolT V Mikhailova, A I Gren, L E Vysotskaja, et al.Pageof 145