Effect of microorganisms on the D-amino acid content of milk

Autor: Pohn, Gabriella
Matična publikacija: Krmiva (2007)

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)

The influence of the season on the fatty acid composition and conjugated linolic acid content of the milk

Autor: Salamon, R.
Matična publikacija: Krmiva (2006)

New possibilities for the determination of the tryptophan enantiomers

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

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

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

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)