Skoči na glavni sadržaj

Food Technology and Biotechnology , Vol. 42 No. 1, 2004.

  • 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

engleski pdf 129kb
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

engleski pdf 105kb
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

engleski pdf 90kb
Production of Citric Acid from a New Substrate, Undersized Semolina, by Aspergillus niger (str. 19-22)

Emine Alben, Osman Erkmen
Prethodno priopćenje

engleski pdf 62kb
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

engleski pdf 77kb
Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk (str. 27-32)

Sibel Fadiloglu, Osman Erkmen, Gülten Sekeroglu
Prethodno priopćenje

engleski pdf 91kb
Guaiacol Peroxidases in Carrot (Daucus carota L.) Root (str. 33-36)

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

engleski pdf 289kb
Influence of Yeast on Polyphenol Composition of Wine (str. 37-40)

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

engleski pdf 63kb
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

engleski pdf 78kb
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

engleski pdf 318kb
Chemical Modifications on Proteins Using Glutaraldehyde (str. 51-56)

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

engleski pdf 166kb
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

engleski pdf 76kb
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage) (str. 63-69)

Osman Erkmen, Hüseyin Bozkurt
Kratko priopćenje

engleski pdf 114kb
Chemical Analysis in the Quality System (str. 71-0)

Božidar Grabarić
Ostalo

engleski pdf 27kb
In memoriam Prof. Dr. Sc. Branimir Zamola (str. 73-74)

Marijan Bošnjak
In memoriam, Nekrolog, Obituarij

engleski pdf 41kb

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