Skoči na glavni sadržaj
  • Datum izdavanja: 15.03.2004.
  • Objavljen na Hrčku: 14.11.2013.

Sadržaj

Puni tekst

Production of Transglutaminase by Streptoverticillium ladakanum NRRL-3191 Grown on Media Made from Hydrolysates of Sorghum Straw (str. 1-4)

Simón J. Téllez-Luis, Juan J. González-Cabriales, José A. Ramírez, Manuel Vázquez
Izvorni znanstveni članak


Bovine Blood Constituents as Fat Replacers in Ham Pâté (str. 5-10)

Fabiana Ribeiro Viana, Carolina Schaper Bizzotto, Disney Ribeiro Dias, Afonso L. Oliveira, Marialice Pinto Coelho Silvestre
Izvorni znanstveni članak


Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region (str. 11-17)

Iztok Klenar, Marin Berovič, Mojmir Wondra
Izvorni znanstveni članak


Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger (str. 19-22)

Emine Alben, Osman Erkmen
Prethodno priopćenje


Kinetic Properties of α-Galactosidase and the Localization of Total Proteins in Erwinia chrysanthemi (str. 23-26)

Leonard Vuyani Mabinya, John Morgan Brand, Ndjoko Yei Osée Muyima, Ganka Lubenova Pironcheva
Prethodno priopćenje


Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk (str. 27-32)

Sibel Fadiloglu, Osman Erkmen, Gülten Sekeroglu
Prethodno priopćenje


Guaiacol Peroxidases in Carrot (Daucus carota L.) Root (str. 33-36)

Hrvoje Lepeduš, Vera Cesar, Marijana Krsnik-Rasol
Prethodno priopćenje


Influence of Yeast on Polyphenol Composition of Wine (str. 37-40)

Andrea Caridi, Antonio Cufari, Raffaele Lovino, Rosanna Palumbo, Idolo Tedesco
Prethodno priopćenje


Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393 (str. 41-45)

Fabiano Cleber Bertoldi, Ernani S. Sant’Anna, Luiz H. Beirão
Prethodno priopćenje


Some Properties of Fresh and Ripened Herby Cheese, a Traditional Variety Produced in Turkey (str. 47-50)

Zekai Tarakçi, Hayri Coskun, Yusuf Tunçtürk
Prethodno priopćenje


Chemical Modifications on Proteins Using Glutaraldehyde (str. 51-56)

Carla J. S. M. Silva, Fernanda Sousa, Georg Gübitz, Artur Cavaco-Paulo
Kratko priopćenje


Evaluation of Marine Algae Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) as Food Supplements (str. 57-61)

Nada Kolb, Luciana Vallorani, Nada Milanović, Vilberto Stocchi
Kratko priopćenje


Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage) (str. 63-69)

Osman Erkmen, Hüseyin Bozkurt
Kratko priopćenje


Chemical Analysis in the Quality System (str. 71-0)

Božidar Grabarić
Ostalo


In memoriam Prof. Dr. Sc. Branimir Zamola (str. 73-74)

Marijan Bošnjak
In memoriam, Nekrolog, Obituarij


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