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Die Nahrung|January 1, 1986
Kinetic description of proteolysis. Part 2. Substrate regulation of peptide bond demasking and hydrolysis. Liquid chromatography of hydrolyzatesM M Vorob'ev, E A Paskonova, S V Vitt, et al.Die Nahrung|January 1, 1988
Residues of clopyralide (3,6-dichloropicolinic acid) in strawberries and their changesJ Hajslová, Z Jehlicková, F Pudil, et al.Die Nahrung|January 1, 1988
UV spectroscopy studies of the oxidation changes in depot and structural lipids in high-fat feedingN V Yanishlieva, I M Goranov, R B TsanevDie Nahrung|January 1, 1988
Structural and electronic origin of meat odour of organic hetero-atomic compoundsA S Dimoglo, Gorbachov MYu, I B Bersuker, et al.Die Nahrung|January 1, 1988
Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germinationE H RahmaDie Nahrung|January 1, 1988
[The effect of microbial protein, obtained on a hydrocarbon base (fermosin), with a defined fatty acid composition on fat metabolism and fat composition in slaughter animals. 1. The effect of fermosin on the composition of broiler depot fat]K Lusky, M Stoyke, R Göbel, et al.Die Nahrung|January 1, 1988
[Determination of the levels of lead, cadmium, copper, zinc, and iron in selected foods]M Krełowska-KułasDie Nahrung|January 1, 1987
Effects of storage time and thermal treatment on the nutritive value of squid (Illex argentinus)T Seidler, M BronowskiDie Nahrung|January 1, 1987
Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storageE Miteva, T BakalivanovaPageof 145