The Contribution of Fertilizer Nitrogen to Leachable Nitrogen in the UK
pág. 399
Variations in the Composition of Various Acyl Lipids, Tocopherols and Lignans in Sesame Seed Oils Roasted in a Microwave Oven
pág. 407
The Extraction of Radiolabelled Inorganic Sulphate from Blood Plasma
pág. 417
Gradient Density Isolation and Fractionation of Haze-Causing Solids of Canola Oil
pág. 421
The Influence of Pea Seed Trypsin Inhibitors on the In Vitro Digestibility of Casein
pág. 431
Anisotropic Swelling of Cell Walls of Sugar Beet Tissue: Influence of Ion-Exchange and Sucrose
pág. 439
Effect of Condensed Tannin in Cottonseed Hulls on Endogenous Ileal Amino Acid Loss in the Growing Rat
pág. 451
Meat Batter Proteins - Effect of Chemical Modification on Structure
pág. 457
Within-Plot and Within-Plant Variation for Seed Content of Soya Bean Protease Inhibitors
pág. 465
Effects of Oil Roasting Temperature and Time on the Quality of Two Macadamia integrifolia Cultivars
pág. 471
Changes in Curing Agents, Microbial Counts and Volatile Compounds during Processing of Green Bacon using Two Different Production Technologies
pág. 477
Comparisons of Good- and Poor-Cooking Lentils
pág. 489
Reduction of Proteolysis during Ensilage of Perennial Ryegrass by Protease Inhibitors
pág. 497
Changes in the Sulphur Status of British Wheat Grain in the Last Decade, and its Geographical Distribution
pág. 507
Neutral and Acidic Ascorbate Oxidases from Satsuma Mandarin (Citrus unshiu Marc): Isolation and Properties
pág. 515
Characterisation of Residual Fibres from Fermentation of Pea and Apple Fibres by Human Faecal Bacteria
pág. 521
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