Food / Nahrung

Cover image for Food / Nahrung

1982

Volume 26, Issue 7-8

Pages fmi–fmi, 561–728

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Bücher und Zeitschriften
    1. Masthead (page fmi)

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260701

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Bücher und Zeitschriften
    1. Flavour identity and stability dilemma (pages 561–574)

      Prof. Dr. D. J. Tilgner

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260702

    2. Biotechnology and aroma production (pages 575–589)

      Prof. Dr. H. Ruttloff

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260703

    3. Studies on characterization of Blue cheese flavour (pages 591–602)

      Dr. sc. M. Rothe, Dr. sc. W. Engst and Dr. V. Erhardt

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260704

    4. Production of diacetyl and acetoin by lactic acid bacteria (pages 615–623)

      Prof. Dr. habil. H. Oberman, A. Piątkiewicz and Z. Libudzisz

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260706

    5. Characterization of meat aroma concentrates with different aroma notes (pages 625–631)

      Dr. R. Schrödter, Dr. G. Wölm and Dr. J. Schliemann

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260707

    6. The influence of storage time on sensory intensity of aroma and flavour substances (pages 633–637)

      Prof. Dr.-Ing habil. D. J. Tilgner and Dr.-Ing. H. Zimińska

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260708

    7. Selection of methods appropriated for quality testing of meat-like flavourings (pages 639–647)

      M. Specht and Dr. sc. M. Rothe

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260709

    8. Technological applications of the results of odour stimulus threshold determination in the example of caraway (pages 649–652)

      Dr. habil. I. Tyszkiewicz and Mgr. A. Jackowska

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260710

    9. Sequential method in evaluating sensorical differences (pages 653–659)

      Dr. F. Örsi

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260711

    10. Determination of weighting factors for the sensory evaluation of food (pages 661–667)

      P. Molnár and Dr. F. Örsi

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260712

    11. Using cyclodextrin aroma complexes in the catering (pages 675–680)

      Prof. Dr. K. Lindner

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260714

    12. Effect of frying oil on the quality of fried chicken muscle (pages 681–687)

      Doc. Dr. J. Pokorný, Dr. Sc., Dipl.-Ing. H. Kovářová, Dipl.- Ing. B. Voženílková, Dipl.- Ing. A. Marcïn and Prof. Dr. J. Davídek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260715

    13. Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle (pages 689–695)

      Doc. Dr. J. Pokorný, Dr. Sc., Dipl.-Ing. B. Voženílková, Dipl.- Ing. H. Kovářová, Dipl.- Ing. A. Marcïn and Prof. Dr. J. Davídek

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260716

    14. Beiträge zur sensorischen Charakterisierung von Apfelsorten. 4. Mitt. Dauersorten (pages 697–708)

      L. Tunger, W. Groh and M. Rothe

      Article first published online: 19 OCT 2006 | DOI: 10.1002/food.19820260717

  3. Bücher und Zeitschriften

    1. Top of page
    2. Masthead
    3. Articles
    4. Bücher und Zeitschriften

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