Vol. 20 No. 4 (1976)

MIHÁLY VUK, ONE OF THE FOUNDERS OF HUNGARIAN FOOD SCIENCE, WAS BORN 100 YEARS AGO

R. Lásztity, D. Törley

303-309
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STUDY OF THE LOW·MOLECULAR WEIGHT WHEAT PROTEINS

Radomir Lásztity, János Varga, Ferenc Örsi, Ferenc Békés

311-317
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BEITRÄGE ZUR KENNTNIS DER PROTEINE EINIGER SPEISEPILZE

D. Törley

319-323
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NEUE METHODE ZUR BESTIMMUNG VON VITAMIN D3 IN PREMIXEN UND FUTTERMISCHUNGEN

F. Békés, É. Berndorfer-Kraszner, R. Lásztity, F. Örsi, I. Dobos

325-337
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CHANGES IN THE PROTEIN VALUE OF BREADS, PREPARED FROM WHEAT FLOURS OF DIFFERENT EXTRACTION DEGREE, IN THE COURSE OF THE BAKING PROCESS

M. A. Hussein, M. Hegedüs, L. Wöller, R. Lásztity, J. Nedelkovits, F. Békés

339-352
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DIE FETTSÄURE-ZUSAMMENSETZUNG DES "FREIEN" UND "GEBUNDENEN" FETTS VON MILCHPULVERN

Ferenc Örsi, The Truyen Tran

353-361
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GEL ELECTROPHORESIS OF THE PROTEINS OF POWDERED MILK

The Truyen Tran, J. Nedelkovits

363-369
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THE IMPORTANCE OF THE MAILLARD REACTION IN FOOD CHEMISTRY

János HOLLÓ, Andrea JOBBÁGY

371-385
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APPLICATION OF THE RIDGELIMETER FOR TESTING THE CONSISTENCY OF JAM

Pál MOLNÁR

387-391
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QUALITY ESTIMATION OF GELATINOUS PRODUCTS. I. THE ATTEMPTS OF OBJECTIVIZATION OF THE PROFILE TEXTURE ATTRIBUTES

A. Kurkowska Mielczarek

393-399
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