European Food Research & Technology : European food research and technology
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- 2023
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2022
- 2021
- 2020
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2019
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Jg. 245 (2019): Sodium reduction in selected fish products by means of salt substitutes
S. 1651
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2017
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2016
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Jg. 243 (2017): A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
S. 89
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- 2015
- 2014
- 2013
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2012
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Jg. 234: Comparison of bakingtests using wholemeal and white wheat flour
S. 845
- 2010
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2009
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2008
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Jg. 226: Glucosinolate and folate content in sprouted broccoli seeds
S. 1057
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2007
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Jg. 224: Electron seed dressing of barley - aspects of its verification
S. 489
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2006
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Jg. 222: Vitamin D and provitamin D in fish
S. 403
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2005
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Jg. 221: Determination of astaxanthin and canthaxanthin in salmonid
S. 787
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2004
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Jg. 219: Germination test for identification of irradiated garlic
S. 178 -
Jg. 219: Physical and microscopic studies of flour–water systems
S. 514
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2003
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Jg. 217: Identification of gadoid fish species using DNA-based techniques
S. 259
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2002
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2001
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Jg. 212: Aluminium content in edible parts of seafood
S. 431
- 2000
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