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Die Nahrung|January 1, 1984
Immune responses to anaerobic gram-negative bacteria in health and diseaseT Hofstad
Die Nahrung|January 1, 1984
[Gas chromatographic analysis in the detection of anaerobes]M Zschiesche, I Amon, D Westphal
Die Nahrung|January 1, 1982
[Occurrence of aflatoxin-forming molds in foods]G Kuhn
Die Nahrung|January 1, 1981
Detection and enumeration of stressed coliformsR K Leela, R Sankaran
Die Nahrung|January 1, 1983
Effect of preservatives on the germination and growth of thermally injured fungal sporesR Sankaran, R K Leela
Die Nahrung|January 1, 1983
Sensory characteristics of 2-heptanone. Part I. Threshold values, concentration/odour intensity relations, methodological aspectsN Baryłko-Pikielna, M Rothe, E Pietrzak, et al.
Die Nahrung|January 1, 1983
The influence of trimethylamine on the concentration/odour intensity relations in hexanalK B Miler, A Kołakowska, B Czerniejewska-Surma, et al.
Die Nahrung|January 1, 1983
Odour intensity and taste acceptability of spices in minced fish productsE Kołakowski, K B Miler, G Kogut, et al.
Die Nahrung|January 1, 1983
Progress in synthesis of sensory important trace components of essential oils and natural flavoursJ Góra, W Brud
Die Nahrung|January 1, 1983
The role of sulphur compounds in evaluation of flavouring value of some plant raw materialsB Tokarska, K Karwowska
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