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Die Nahrung|November 11, 1999
Calcium, magnesium, copper and zinc content of menu components: comparison of analysed with calculated valuesC Ekmekcioglu, H Anderle, G Strauss-Blasche, et al.
Die Nahrung|November 11, 1999
Content of some metals in goat's milk from southern PolandM Krełowska-Kułas, W Kedzior, S Popek
Die Nahrung|November 11, 1999
Hypocholesterolemic and antiatherogenic effect of oyster mushroom (Pleurotus ostreatus) in rabbitsP Bobek, S Galbavý
Die Nahrung|September 11, 1999
[Sea buckthorn and sea buckthorn oils--recent developments in China and central Asia]K Aitzetmüller, Y Xin
Die Nahrung|September 21, 2000
Recent trends in the fatty acid composition of German sunflower margarines, shortenings and cooking fats with emphasis on individual C16:1, C18:1, C18:2, C18:3 and C20:1 trans isomersD Precht, J Molkentin
Die Nahrung|September 21, 2000
Chemical and biochemical composition of caviar from different sturgeon species and originsM Wirth, F Kirschbaum, J Gessner, et al.
Die Nahrung|September 21, 2000
Milling of barley to obtain beta-glucan enriched productsJ Kiryluk, A Kawka, H Gasiorowski, et al.
Die Nahrung|September 21, 2000
Resveratrol content in wines and musts from the south of SpainM V Martínez-Ortega, M C Carcía-Parrilla, A M Troncoso
Die Nahrung|September 21, 2000
Effect of preservation techniques and food additives on staphylococcal thermonucleaseJ K Kumar, A K Sharma, P R Kulkarni
Die Nahrung|July 25, 2000
Protein-lipid interactions in edible films and coatingsT H McHugh
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