Lebensmittel-Wissenschaft und-Technologie

Microbial Biofilm in Food Processing
pp. 321-326(6)
Author: Poulsen L.V.

Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions
pp. 327-332(6)
Authors: Lucas T.; Francois J.; Bohuon P.; Raoult-Wack A.L.

Role of Selected Yeasts in Cheese Ripening: An Evaluation in Foil Wrapped Raclette Cheese
pp. 333-343(11)
Authors: Wyder M-T.; Bachmann H-P.; Puhan Z.

Effect of Time and Storage Conditions on the Rheological Properties of Masa for Corn Tortillas
pp. 344-348(5)
Authors: Limanond B.; Castell-Perez E.; Moreira R.G.

Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread
pp. 349-356(8)
Authors: de Kock S.; Taylor J.; Taylor J.R.N.

Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part I. Collection and Identification
pp. 357-364(8)
Author: Stahnke L.H.

Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part II. The Influence of Growth Parameters
pp. 365-371(7)
Author: Stahnke L.H.

Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs
pp. 372-376(5)
Authors: Van Calenberg S.; Van Cleemput O.; Mondelaers W.; Huyghebaert A.

Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma
pp. 377-383(7)
Authors: Wendin K.; Ellekjær M.R.; Solheim R.

Dealcoholization of Wine. Behaviour of the Aroma Components during the Process
pp. 384-386(3)
Authors: Gómez-Plaza E.; López-Nicolás J.M.; López-Roca J.M.; Martínez-Cutillas A.

Meetings, Exbitions
pp. 387-389(3)

Book Review
pp. 389-389(1)
Author: Sieber R.

Book Review
pp. 389-390(2)
Author: Sieber R.

Book Review
pp. 390-390(1)
Authors: Delincée H.