Authors: SCHWEDT G TAWALI AB KOCH K

Citation: G. Schwedt et al., STRATEGY OF ANALYSIS FOR THE ESTIMATION OF THE BIOAVAILABILITY OF ZINC IN FOODSTUFFS, Fresenius' journal of analytical chemistry, 360(5), 1998, pp. 589-594

Authors: TAWALI AB SCHWEDT G

Citation: Ab. Tawali et G. Schwedt, CHANGE OF IRON-SPECIES DURING PROCESSING OF SOY BEANS TO ITS FERMENTED PRODUCT TEMPEH, Die Nahrung, 42(1), 1998, pp. 29-31

Authors: TAWALI AB HAIN JU SCHWEDT G

Citation: Ab. Tawali et al., DETERMINATION OF PHYTIC ACID CONTENT OF S OYBEANS DURING TEMPEH PRODUCTION USING CAPILLARY ELECTROPHORESIS, Deutsche Lebensmittel-Rundschau, 94(1), 1998, pp. 28-30

Authors: TAWALI AB SCHWEDT G

Citation: Ab. Tawali et G. Schwedt, COMBINATION OF SOLID-PHASE EXTRACTION AND FLAME ATOMIC-ABSORPTION SPECTROMETRY FOR DIFFERENTIATED ANALYSIS OF LABILE IRON(II) AND IRON(III)SPECIES, Fresenius' journal of analytical chemistry, 357(1), 1997, pp. 50-55

Authors: TAWALI AB SCHWEDT G

Citation: Ab. Tawali et G. Schwedt, IRON SPECIES AND ENZYMATIC BROWNING IN PO TATOES, Deutsche Lebensmittel-Rundschau, 93(12), 1997, pp. 387-390