Showing results (341-350 of 1,442) with videos related to
Sort By:
Pageof 145
Die Nahrung|January 1, 1975
[Fat-stabilizing properties of phosphatides. 2. Antioxidative properties of selected phosphatides]G Mieth, F LinowDie Nahrung|November 22, 2001
Effects of processing on biochemical and rheological properties of wheat gluten proteinsM Hayta, M AlpaslanDie Nahrung|November 22, 2001
Enzymatic degradation studies of pectin and cellulose from red beetsG DongowskiDie Nahrung|November 22, 2001
Essential oil composition of sea fennel (Crithmum maritimum) form TurkeyM Ozcan, A Akgül, K H Başcr, et al.Die Nahrung|November 22, 2001
Cadmium content in infant formulas. Toxicological evaluationR Moreno-Rojas, P J Sánchez-Segarra, M A Amaro-López, et al.Die Nahrung|February 13, 2003
Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herringBozena Regulska-llow, Rafal IlowDie Nahrung|February 13, 2003
Digestive stimulant action of three Indian spice mixes in experimental ratsKalpana Platel, Alkananda Rao, G Saraswathi, et al.Die Nahrung|February 13, 2003
Dynamic rheological properties of dough as affected by amylases from various sourcesIsmail S DoğanDie Nahrung|February 13, 2003
Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salamiIssa Javidipour, Halil VuralDie Nahrung|February 13, 2003
Effect of reuterin produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella sppHakan Kuleaşan, M Lütfü CakmakçiPageof 145