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Die Nahrung|January 1, 1976
Reactions of oxidized lipids with protein. XIII. Interactions of polar groups of lipids with nonlipidic substancesJ Pokorný, V Kocourek, J ZajícDie Nahrung|January 1, 1976
[New methods for analysis and evaluation of sensory qualities of foods and calculation of changes. 10. Quantitative titrimetric determination of irradiation flavor in apple juice and concentrate and its dependence on radiation dosage]J Herrmann, S Grigorova, L GrigorovDie Nahrung|January 1, 1981
[Preliminary experiments with rats on alkylresorcinols in rye]H D Bock, W Flamme, S KestingDie Nahrung|January 1, 1991
[The preparation of food and environmental samples for residue analysis of pesticides and PCBs by continuous steam distillation]C Hemmerling, C Risto, B Augustyniak, et al.Die Nahrung|January 1, 1991
[The determination of protein content of milk, cheese, and meat with the use of the biuret reaction]W Reichardt, W EckertDie Nahrung|January 1, 1988
[Chemistry of swine liver and products of liver processing. 1. Carbohydrate content of swine liver in relation to thermal stress]G Westphal, A Doumbouya, L KrohDie Nahrung|January 1, 1988
Effect of protein quality on weight and composition of the carcass in pregnant and non pregnant ratsM C Verdú, M López Frias, F J Mataix, et al.Die Nahrung|January 1, 1985
[Metabolism of diphenylacetylglycine in higher plants]A Kolbe, H R SchütteDie Nahrung|January 1, 1981
[Maillard reaction between beta-lactoglobulin and lactose. V. Low-molecular reaction products]E LudwigDie Nahrung|February 19, 1998
Degradation of the natural mutagenic compound safrole in spices by cooking and irradiationS E Farag, M Abo-ZeidPageof 145