New possibilities for the determination of the tryptophan enantiomers

Autor: Loki, Katalin
Matična publikacija: Krmiva (2006)

Evaluation of the inactivation of heat sensitive antinutritive factors in fullfat soybean

Autor: Varga-Visi, Eva
Matična publikacija: Krmiva (2006)

Effect of total germ number in raw milk on free amino acid and free D-amino acid content of various dairy products

Autor: Albert, Csilla
Matična publikacija: Krmiva (2007)

Separation and determination of sulphur containing amino acid enantiomers by high performance liquid chromatography

Autor: Albert, Csilla
Matična publikacija: Krmiva (2006)

Increase of conjugated linoleic acid content of dairy products by adding sunflower oil

Autor: Salamon, Rozalia Veronika
Matična publikacija: Krmiva (2009)

Changes in fatty acid composition of foodstuffs during conventional and microwave heat treatment

Autor: Salamon, Rozalia Veronika
Matična publikacija: Krmiva (2007)

Effect of microorganisms on free amino acid and free D-amino acid contents of various dairy products

Autor: Albert, Csilla
Matična publikacija: Poljoprivreda (Osijek) (2007)

Changes in fatty acid composition of different milk products caused by different technology

Autor: Salamon, Rozalia Veronika
Matična publikacija: Poljoprivreda (Osijek) (2007)