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Die Nahrung|January 1, 1983
Phenolic acids in oilseed floursH Kozłowska, R Zadernowski, F W Sosulski
Die Nahrung|January 1, 1983
Sensory effect of the sorption of some flavouring agents on blood plasma protein preparationsW Uchman, S Wierzbicki, P Smigielski, et al.
Die Nahrung|January 1, 1983
The influence of radapertization upon some sensory properties of black pepperW Uchman, W Fiszer, I Mróz, et al.
Die Nahrung|January 1, 1983
Aroma retention in modern bread productionM Rothe, H Ruttloff
Die Nahrung|January 1, 1978
[Behavior of Ethephon residues on tomatoes. Part I. Green house tomatoes]H Beitz, U Banasiak, U Bergner
Die Nahrung|January 1, 1982
Blood urea content for evaluating dietary protein qualityN S Bassily, K G Michael, A K Said
Die Nahrung|January 1, 1982
The nutritional value of Yeheb-nut (Cordeauxia edulis Hemsl.)B A El-Zeany, S F Gutale
Die Nahrung|January 1, 1981
Isolation of the 12 S globulin from rapeseed (Brassica napus L.) and characterization as a "neutral" protein. On seed proteins. Part 13K D Schwenke, B Raab, K J Linow, et al.
Die Nahrung|January 1, 1981
[Disintegration and elimination of 32P-naled in milk]W Dedek, A Scheybal, T Gabrio, et al.
Die Nahrung|January 1, 1981
Mycotoxins in cereal grain. Part III. Production of ochratoxin A in different varieties of wheat, rye and barleyJ Chełkowski, G Dopierała, B Godlewska, et al.
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