Table of Contents | October-December 1995


ORIGINAL SCIENTIFIC PAPER

     ♦ Sanja Čulin, T. Zvonarić
        Content of Total Mercury and Methylmercury in some
        Commercial Fish Species of the Middle Adriatic Area 

        Food Technology and Biotechnology 33(4) 133-137(1995)
        » Abstract  | » Full Text (PDF)   

     ♦ F. Delaš, S. Duraković, Ivančica Božica Radić, Ksenija Markov 
        The Influence of Temperature on the Growth of Mould
        Aspergillus ochraceus
NRRL 3174 and on Ochratoxin A
        Biosynthesis in Pure and Mixed Culture 

        Food Technology and Biotechnology 33(4) 139-143 (1995)
        » Abstract  | » Full Text (PDF)  

     ♦ Blaženka Brkić, Jagoda Šušković, S. Matošić, Krešimir Gjuračić
        Ability of Chosen Lactic Acid Bacteria to Produce Antibacterial
        Substances 

        Food Technology and Biotechnology 33(4) 145-150 (1995)
        » Abstract  | » Full Text (PDF)  

     ♦ Catherine J. Hack, R. Marchanl
        The Effect of Oxygen Transfer Rate on Continuous Ethanol
        Fermentation by Kluyveromyces marxianus

        Food Technology and Biotechnology 33(4) 151-154 (1995)
        » Abstract  | » Full Text (PDF)  


PROFESSIONAL PAPER REVIEW

     ♦ Bernadette Hozová, J. Zemanovič, R. Chorvátová
        Evaluation of the Microbiological and Sensory Quality of
        Amaranth-based Biscuits 

        Food Technology and Biotechnology 33(4) 155-159 (1995)
       
» Abstract  | » Full Text (PDF)  


REVIEW

     ♦ Vesna Stehlik-Tomas, S. Grba
        Application of Starter-cultures for Baked Goods 
        Food Technology and Biotechnology 33(4) 161-165 (1995)
        » Abstract  | » Full Text (PDF)  


SCIENTIFIC NOTE

     ♦ Marijan Bošnjak
        Code of Conduct for Biotechnologists 
        Food Technology and Biotechnology 33(4) 167-168 (1995)
        » Full Text (PDF)  


BOOK REVIEW

     ♦ Angelina Palić
        FOOD The Chemistry of Its Components
        Food Technology and Biotechnology 33(4) 169 (1995)

     ♦ Kata Galić
        VITAMIN C: Its Chemistry and Biochemistry 
        Food Technology and Biotechnology 33(4) 169 (1995)

          [ PDF ]

 





    

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