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Die Nahrung|January 1, 1986
[Microflora in human milk samples]I Nikodemusz
Die Nahrung|September 13, 2002
Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oilMohamed F Ramadan, Jörg-Th Mörsel
Die Nahrung|September 13, 2002
Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juiceHesham A Essa, Manal F Salama
Die Nahrung|September 13, 2002
Utilization of Lactobacillus sp. for steroid glycoalkaloids degradation by lactic acid fermentationMaria Veselá, M Drdák, P Simon, et al.
Die Nahrung|September 13, 2002
The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballsI Yilmaz, H Yetim, H W Ockerman
Die Nahrung|January 1, 1975
[Calculation of thermal protein changes in food with heat conduction. Determination of reaction rate and activation heat]J Herrmann, K Brennig, S Nour
Die Nahrung|January 1, 1975
[Evaluation of protein quality in human and animal foodstuffs]H D Bock
Die Nahrung|February 13, 2003
Antioxidative effects of alpha-tocopherol and ascorbyl palmitate on thermal oxidation of canola oilBaran Onal, Gürol Ergin
Die Nahrung|February 13, 2003
Comparative study on the characterization of antisera of anti-aflatoxin B1 from rabbit and laying henFusheng Chen, Qi Zhou
Die Nahrung|July 11, 2002
Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditionsB Hozová, R Turicová, I Lenkeyová
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