Lebensmittel-Wissenschaft und-Technologie

Author Index
pp. i-vi(6)

Subject Index
pp. vii-xvi(10)

Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation
pp. 525-530(6)
Authors: Mårtensson O.; Öste R.; Holst O.

Influence of Dissolved Carbon Dioxide on the Growth of Spoilage Bacteria
pp. 531-537(7)
Authors: Devlieghere F.; Debevere J.

Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese
pp. 538-544(7)
Authors: Tunick M.H.; Van Hekken D.L.; Cooke P.H.; Smith P.W.; Malin E.L.

Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys
pp. 545-552(8)
Authors: Mossel B.; Bhandari B.; D'Arcy B.; Caffin N.

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds
pp. 553-559(7)
Authors: Buettner A.; Schieberle P.

Evaluation of Fraser Broth to Isolate Listeria from Poultry
pp. 560-563(4)
Authors: Capita R.; Alonso-Calleja C.; García-Arias M.T.; Moreno B.; García-Fernández M.C.

Biological Activity of Ethanol in Relation to its Vapour Pressure. Note 1: Inactivation of Polyphenoloxidase in Model Systems
pp. 564-569(6)
Authors: Lerici C.R.; Manzocco L.

Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)
pp. 570-577(8)
Authors: Chevalier D.; Sequeira-Munoz A.; Le Bail A.; Simpson B.K.; Ghoul M.

Comparison of Gustatory Responses to Amino Acids in Pigs and in Humans
pp. 578-583(6)
Authors: Tinti J.M.; Glaser D.; Wanner M.; Nofre C.

Meetings, Exhibitions
pp. 584-585(2)