G Blanchart, N Depardon, D Debroas
págs. 453-460
Changes in phenolic composition of apple juices by HPLC with direct injection
Javier Moreno, Anna Picinelli, Belén Suárez, Juan J Mangas
págs. 461-465
Neerja Sharma, Narinder Kaur, Anil K Gupta
págs. 466-470
Denis Dubordieu, Christine Barbe
págs. 471-478
Effect of food intake on protein quality measured in chicks by traditional or biochemical methods
Anna M Cioccia, Diamela Carías, Patricio Hervia
págs. 479-485
Chyang-Fuah Yu, Cheng-Chun Chou
págs. 486-490
Microstructural features of enzymatically treated oilseeds
Juan Manuel Lema Rodicio, María José Núñez García, Jorge Sineiro Torres, Herminia Domínguez González
págs. 491-497
B-group vitamin and mineral contents of soybeans during kinema production
Elizabeth Morrison, Prabir K Sarkar, Shawn M Somerset, Graham S Craven, Ujang Tinggi
págs. 498-502
Gérard Prensier, Agnès Cornu, Carole Migné, Elisabeth Grenet
págs. 503-510
Walter J Wolf, Shridhar K Sathe
págs. 511-521
The effect of storage temperature on drip loss from fresh beef
Marjan J A den Hertog-Meischke, Jan G van Logtestijn, Frans J M Smulders
págs. 522-526
Properties of NADH oxidase from Lactobacillus delbrueckii ssp bulgaricus
Xianwen Yi, E. Kot, Anatoly Bezkorovainy
págs. 527-534
Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
Jinap Selamat, Asbi Ali, Sharifah Kharidah Syed Muhammad, Puziah Hashim
págs. 535-542
Jinap Selamat, Asbi Ali, Sharifah Kharidah Syed Muhammad, Puziah Hashim
págs. 543-550
A Hussain, O M Lukow, R I H McKenzie
págs. 551-558
págs. 559-564
Colour and anthocyanin stability of red raspberry jam
Cristina García Viguera, Pedro Abellán, Fernando Romero, Pilar Zafrilla Rentero, Francisco Artés Hernández, Francisco Abraham Tomás Barberán
págs. 565-573
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