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Citation: Ap. Mnkeni et al., NUTRITIONAL QUALITY OF GREEN BEANS (VAR TUF) FERMENTED WITH STARTER CULTURE, International journal of food sciences and nutrition, 47(1), 1996, pp. 35-40

Authors: MNKENI AP MAEDA EE GIERSCHNER K

Citation: Ap. Mnkeni et al., CHEMICAL, NUTRITIONAL AND SENSORY EVALUATION OF GREEN BEANS FERMENTEDWITH AND WITHOUT STARTER CULTURE, Ecology of food and nutrition, 34(2), 1995, pp. 117-127

Authors: GIERSCHNER K JAHN W PHILIPPOS S

Citation: K. Gierschner et al., SPECIFIC MODIFICATIONS OF CELL-WALL HYDROCOLLOIDS IN A NEW TECHNIQUE FOR PROCESSING HIGH-QUALITY CANNED VEGETABLES, Deutsche Lebensmittel-Rundschau, 91(4), 1995, pp. 103-109

Authors: NEIDHART S GESSLER A HANNAK C ENDRESS HU GIERSCHNER K

Citation: S. Neidhart et al., APPLICATION OF ANALYTICAL SIZE-EXCLUSION CHROMATOGRAPHY TO THE INVESTIGATION OF SUBSTRATE DEGRADATION BY A COMMERCIAL PECTATE LYASE FROM ERWINIA-CAROTOVORA, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 317-324