Food / Nahrung

Cover image for Food / Nahrung

1986

Volume 30, Issue 5

Pages fmi–fmi, 475–572

Currently known as: Molecular Nutrition & Food Research

  1. Masthead

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
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    10. Rezensionen
    11. Articles
    12. Rezensionen
    13. Articles
    14. Rezensionen
    1. Masthead (page fmi)

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300501

  2. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
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    10. Rezensionen
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    12. Rezensionen
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    14. Rezensionen
    1. Molekulare Struktur und physikalisch-chemische Eigenschaften der löslichen Stärken (pages 475–480)

      Prof. Dr. habil. A. Sroczyński and Dr. K. Nowakowska

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300502

  3. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Articles
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    14. Rezensionen
  4. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    10. Rezensionen
    11. Articles
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    13. Articles
    14. Rezensionen
    1. The rheological properties of diluted solutions of 11 S-globulin isolated from soybeans by using selective thermal denaturation of 2 S- and 7 S-globulins (pages 487–500)

      E. P. Varfolomeyeva, A. N. Danilenko, Dr. T. M. Bikbov, Dr. V. Ya. Grinberg, A. L. Leontiev and Prof. Dr. V. B. Tolstoguzov

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300507

    2. Reserved carbohydrates of different Saccharomyces cerevisiae strains (pages 507–518)

      Prof. Dr. M. A. Abd-Allah, Dr. I. R. S. Rizk, Dr. E. M. Ramadan and F. M. Abu Salem

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300509

    3. Stichprobenverfahren bei Rohfleisch (pages 519–525)

      E. Schöberl, Dr. L. Körmendy and Z. Erdös

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300510

  5. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
    9. Articles
    10. Rezensionen
    11. Articles
    12. Rezensionen
    13. Articles
    14. Rezensionen
  6. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
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    14. Rezensionen
    1. An improved simple procedure for the determination of thiamine in food (pages 527–532)

      Dr. B. Šebečić and Mr. sci. I. Vedrina-Dragojević

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300514

    2. Aminosäurezusammensetzung und biologische Eiweißwertigkeit von mit Soja angereicherten Hartkeksen (pages 533–539)

      Dr. M. Horvatić, Prof. Dr. M. Grüner and Prof. Dr. M. Gavrilović

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300515

  7. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
    7. Articles
    8. Rezensionen
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    10. Rezensionen
    11. Articles
    12. Rezensionen
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    14. Rezensionen
  8. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
    6. Rezensionen
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    14. Rezensionen
    1. Detection of soybean in soy-based meat substitutes (pages 549–558)

      Prof. Dr. M. A. Abd Allah, Prof. Dr. Y. H. Foda, Dr. S. El-Dashlouty, Dr. Nabilah Y. A. El-Sanafiry and Dr. Ferial M. Abu Salem

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300519

  9. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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  10. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    14. Rezensionen
    1. Cobalt content of foods and diets in a Spanish population (pages 565–567)

      R. Barberá and Dra. R. Farré

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300524

  11. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
    5. Articles
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    8. Rezensionen
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    14. Rezensionen
  12. Articles

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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    6. Rezensionen
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    14. Rezensionen
    1. Untersuchung einiger die Gelbildung in Fischerzeugnissen beeinflussender Faktoren (pages 569–570)

      Dr. rer. nat. R. Schubring, Dipl.-Chem. I. Harwardt and Dr. rer. nat. W. Münkner

      Version of Record online: 19 OCT 2006 | DOI: 10.1002/food.19860300526

  13. Rezensionen

    1. Top of page
    2. Masthead
    3. Articles
    4. Rezensionen
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