Table of Contents | July-September 2003
Contents
♦ Graciele Viccini, David A. Mitchell and Nadia Krieger
A Model for Converting Solid State Fermentation Growth Profiles
Between Absolute and Relative Measurement Bases
Food Technology and Biotechnology 41 (3) 191–201 (2003)
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♦ Krešo Mihaljević and Marijan Bošnjak
Evaluation of Specific Oxygen Uptake Rates with Reference to
Biocatalytic D-Sorbitol Oxidation Systems
Food Technology and Biotechnology 41 (3) 203–209 (2003)
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♦ Nikolina Udiković, Dubravka Hršak, Gordana Mendaš and Daša Filipčić
Enrichment and Characterization of Atrazine Degrading Bacterial
Communities
Food Technology and Biotechnology 41 (3) 211–217 (2003)
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♦ Momein H. El-Katatny, Ahmed M. Hetta, Gehan M.Shaban
and Hesham M. El-Komy
Improvement of Cell Wall Degrading Enzymes Production by Alginate
Encapsulated Trichoderma spp.
Food Technology and Biotechnology 41 (3) 219–225 (2003)
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♦ Marina Šantić, Michael Bozic, Harald H. Kessler and Miljenko Dorić
Systemic Character of Legionnaires’ Disease – A Murine Model
Food Technology and Biotechnology 41 (3) 227–230 (2003)
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♦ Stanka Herjavec, Ana Majdak, Pavica Tupajić, Sulejman Redžepović
and Sandi Orlić
Reduction in Acidity by Chemical and Microbiological Methods and
Their Effect on Moslavac Wine Quality
Food Technology and Biotechnology 41 (3) 231–236 (2003)
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♦ Shu-Wei Chang, Jei-Fu Shaw and Chwen-Jen Shieh
Optimization of Enzymatically Prepare Hexyl Butyrate by
Lipozyme IM-77
Food Technology and Biotechnology 41 (3) 237–242 (2003)
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♦ Rudravaram Ravinder, Linga Venkateshwar Rao and Pogaku Ravindra
Studies on Aspergillus oryzae Mutants for the Production of Single
Cell Proteins from Deoiled Rice Bran
Food Technology and Biotechnology 41 (3) 243–246 (2003)
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♦ Kata Galic and Nada Cikovic
The Effect of Liquid Absorption on Gas Barrier Properties of Triplex
Film Coated with Silicon Oxide
Food Technology and Biotechnology 41 (3) 247–251 (2003)
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♦ Fernanda Galgano, Fabio Favati, Maria Schirone, Maria Martuscelli
and Maria Antonietta Crudele
Influence of Indigenous Starter Cultures on the Free Fatty Acids Content
During Ripening in Artisan Sausages Produced in the Basilicata Region
Food Technology and Biotechnology 41 (3) 253–258 (2003)
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♦ Mojca Narat
Production of Antibodies in Chickens
Food Technology and Biotechnology 41 (3) 259–267 (2003)
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♦ Dubravko Jelić, Tibor Toth and Donatella Verbanac
Macromolecular Databases – A Background of Bioinformatics
Food Technology and Biotechnology 41 (3) 269–286 (2003)
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BOOK REVIEW
♦ Vladimir Leskovac
Comprehensive Enzyme Kinetics
Food Technology and Biotechnology 49(2):287 (2011)
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