Table of Contents | April-June 1999
ORIGINAL SCIENTIFIC PAPER
♦ R. Roostita, G.H. Fleet
Growth of Yeasts Isolated from Cheeses on Organic Acids
in the Presence of Sodium Chloride
Food Technology and Biotechnology 37(2) 73-79 (1999)
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♦ Peter Raspor, Martin Batič, Polona Jamnik
Measurement of Yeast Viability/Mortality in the Presence
of Chromium(VI)
Food Technology and Biotechnology 37(2) 81-86 (1999)
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♦ Esperanza Casas, María José Valderrama, José M. Peinado
Sórbate Detoxification by Spoilage Yeasts Isolated from
Marzipan Products
Food Technology and Biotechnology 37(2) 87-91 (1999)
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♦ Bojana Bogovič Matijašić, Irena Rogelj
Bacteriocinogenic Activity of Lactobacilli Isolated from
Cheese and Baby Faeces
Food Technology and Biotechnology 37(2) 93-100 (1999)
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♦ Višnja Katalinić
Determination of Vegetable Tannin Fractions Using Solid
Phase Extraction and UV-VIS Spectrophotometric Technique
Food Technology and Biotechnology 37(2) 101-106 (1999)
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♦ Sofia Santos, Filomena L. Duarte, Celia Pais
Quality and Sensory Evaluation of Used Frying Oil from
Restaurants
Food Technology and Biotechnology 37(2) 107-112 (1999)
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REVIEW
♦ Daslav Hranueli, Nataša Perić, H. Petković, Goran Biuković,
Zora Toman, Jasenka Pigac, Branko Borovička, Anita Bago,
Ivo Crnolatac, Tereza Maršić, Lihong Zhou, S. Matošić,
P. G. Waterman, John Cullum, LS. Hunter
Novel Hybrid Polyketide Compounds Produced by Genetic
Engineering of the Oxytetracycline Biosynthetic Pathway
Food Technology and Biotechnology 37(2) 117-125 (1999)
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♦ Mirela Bauman, Marko Mesarić, Vladimir Marić
Yeast Sphingolipids - Structure, Biological Importance and
Metabolism
Food Technology and Biotechnology 37(2) 127-137 (1999)
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♦ Jan Pokorny, Zuzana Reblova
Effect of Food Components on Changes in Frying Oil
Food Technology and Biotechnology 37(2) 139-143 (1999)
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♦ Luigi Palmieri, Domenico Cacace, Gianfranco Dall'Aglio
Non-thermal Methods of Food Preservation Based on
Electromagnetic Energy
Food Technology and Biotechnology 37(2) 145-149 (1999)
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SCIENTIFIC NOTE
♦ Janja Trček, Peter Raspor
Molecular Characterization of Acetic Acid Bacteria Isolated
from Spirit Vinegar
Food Technology and Biotechnology 37(2) 113-116 (1999)
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