Table of Contents | January-March 1997
ORIGINAL SCIENTIFIC PAPER
♦ Michaela Kreiner, Gerhart Braunegg, Anna de Raadt, Herfried Griengl,
Peter Plachota, Hansjörg Weber
Differences in the Regio- and Stereoselectivity of the Microbial
Hydroxylation of a Derivatized Cyclopentanecarboxylic Acid by
Employing Various Mucorales Strains
Food Technology and Biotechnology 35(1) 5-11 (1997)
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♦ S. B. Balogun, Joseph Gomes, Walter Steiner
Xylanase and Ferulic Acid Esterase Production by a Wild Strain
of Aspergillus terreus
Food Technology and Biotechnology 35(1) 13-22 (1997)
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♦ Monika Svetina, Nada Kraševac, Vladka Gaberc-Porekar, Radovan Komel
Improved Strategy for Production and Purification of the Human
Tumor Necrosis Factor a from Inclusion Bodies
Food Technology and Biotechnology 35(1) 23-28 (1997)
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♦ Mladen Franko, Dane Bicanic, Jürgen Gibkes, Monique Bremer,
Edwin Akkermans
Thermal Lens Spectrometric Detection and Characterization of
Fatty Acids
Food Technology and Biotechnology 35(1) 39-43 (1997)
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SCIENTIFIC NOTE
♦ Renata Teparić, Vladimir Mrša
Purification of Yeast Periplasmic Proteins Using Protein
Adsorption to Glucan
Food Technology and Biotechnology 35(1) 29-32 (1997)
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♦ Boris Mildner, Živko Gnjidić
A Fast Immunoradiometric Assay of Human Growth Hormone
Food Technology and Biotechnology 35(1) 33-37 (1997)
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CONFERENCE PAPER
♦ Leopold M. M. Tijskens, Panyotis S. Rodis
Kinetics of Enzyme Activity in Peaches During Storage
and Processing
Food Technology and Biotechnology 35(1) 45-50 (1997)
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♦ Rudi F. Vogel
Microbial Ecology of Cereal Fermentations
Food Technology and Biotechnology 35(1) 51-54 (1997)
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♦ Sonja Smole Mozina, Peter Raspor
Molecular Techniques for Yeast Identification in Food Processing
Food Technology and Biotechnology 35(1) 55-61 (1997)
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♦ Janja Trček, Jana Ramuš, Peter Raspor
Phenotypic Characterization and RAPD-PCR Profiling of
Acetobacter sp. Isolated from
Spirit Vinegar Production
Food Technology and Biotechnology 35(1) 63-67 (1997)
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♦ Lanfranco Conte, Olivera Koprivnjak
Quality Control of Olive Oils in EEC: Origins, Evolution and
Recent Trends
Food Technology and Biotechnology 35(1) 75-81(1997)
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REVIEW
♦
The Use of the Mould Rhizopus oligosporus in Food Production
Food Technology and Biotechnology 35(1) 69-73 (1997)
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FOOD The Chemistry of Its Components
Kata Galić
Electroanalytical Methods
Ljerka Duić
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