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Die Nahrung|January 1, 1989
Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitternessF Z HegaziDie Nahrung|January 1, 1989
Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread stalingI R Rizk, H M EbeidDie Nahrung|January 1, 1989
Investigation of functional properties of partially hydrolyzed proteinsF Mietsch, J Fehér, A HalászDie Nahrung|January 1, 1987
Water binding of proteins in the processing frankfurter-type sausages. Part. 1. Water-binding ability of freeze-dried meat fractions containing myofibrillar and stromal proteinsL Heinevetter, B Gassmann, J KrollDie Nahrung|January 1, 1985
[Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestines of the rat. 3. The absorption of trypsin, thermitatic and trypsin thermitatic wheat gluten hydrolysates in comparison with equimolar mixtures of free amino acids]J Noack, M Friedrich, J Proll, et al.Die Nahrung|January 1, 1986
Evaluation of protein mixtures in adults on the basis of scoring pattern deduced from Kofrányi's resultsZ Dvorák, L KneselDie Nahrung|March 26, 2003
Mycotoxin production in wheat grains by different Aspergilli in relation to different relative humidities and storage periodsMohamed Mabrouk Atalla, Naziha Mohamed Hassanein, Ahmed Atef El-Beih, et al.Die Nahrung|March 26, 2003
Biochemical and physical properties of some walnut genotypes (Juglans regia L.)Necla CaglarirmakPageof 145