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- Ελληνικά
Food chemistry
Food chemistry (english)
Subject of Item 57 View list
- THE CHIOS
- RESEARCH OF THE COMPOSITION OF THE GREEK OLIVE OIL
- ABOUT THE QUALITY OF THE GLUTENE OF WHEAT
- EXPERIMENTS FOR THE PRESERVATION OF FRESH GRAPES AND OTHER FRUITS AND VEGETABLES INTO THE ATMOSPHERE OF CO2 AND OTHER INERT GASES
- CONCERNING THE VITAMINS FOUND IN MILK IN ATHENS
- CHEMICAL AND MICROBIOLOGICAL STUDY ON PASTEURISED MILK
- INHIBITION OF ENZYMATIC PHENOMENA OF THE RANDICITY IN THE GREEK SALTED AND PRESSED FISH
- THE ENZYMATIC ACCELERATION DURING THE MATURING OF THE GREEK SALTED AND PRESSED SMALL FISH.
- THE DETERIORATION OF KERNEL-OIL
- CONCERNING THE DETERMINATION OF PHYSICAL AND CHEMICAL CONSTANTS OF THE SEED-OIL FIG
- RESEARCH ON THE HYDROGENATION OF OLIVE OIL
- FLUOROMETRY ON THE GREEK OLIVE OILS
- CHANGES IN THE ULTRAVIOLET SPECTRUM OF FATS AND OILS DURING TRANSES TERIFICATION
- CONSTITUENTS OF UNSADONIFIABLE PORTION OF MILK LIPIDS (MAX 282 MP)
- SPECTOPHOTOMETRICAL METHOD OF DISTINCTION OF THE HYDROGENATED OLIVE OILS FROM THE HYDROGENATED VEGETABLE OILS
- THE TOBACCO-SEED CAKE AND MEAL AS FOOD FOR ANIMALS
- THE PREPARATION OF FROZEN MINERAL OILS
- CONTRIBUTION TO THE STUDY OF THE CHEMICAL COMPOSITION OF RAISINS
- RESEARCH ON THE CONSTITUTION OF GREEK POTATOES
- THE INFLUENCE OF THE ULTRAVIOLET RAYS ON THE METABOLISM OF CARBOHYDRATES AND OF AUDITY DURING THE DRYING OF RAISINS
- A STUDY ON THE FERMENTATION OF DRY RAISIN WINES
- STUDY ON ACTIVE LEAVENS IN ATTICA
- A CONTRIBUTION TO THE STUDY AND RESEARCH OF GRAPE'S ZYMOLYSIS FROM MAJOR GREEK VINEYARDS
- REACTION BY DETECTION OF REFINED OILS (SEED - OIL, KERNEL - OIL AND REFINED OLIVE OIL) IN NATURAL OLIVE OIL .
- THE STUDY OF THE NON - FERMENTABLE SUEARS OF THE GRAPES AND RAISINS BY PAREK CHROMATOGRAPHY
- EXPERIMENTAL STUDY ON THE VITAL FACTOR AND ON CONSERVED FOODS
- CONTRIBUTION TO THE PROBLEM OF CLASSIFICATION OF WINTER AND SUMMER PERIODS.
- BOOKS PRESENTATION.
- A STUDY ON THE NON-FERMENTABLE CARBOHYDRATES OF ORANGES, ETC. BY PAPER CHROMATOGRAPHY
- THE DIALECTICS OF FOOD PRESERVATION
- A FEW OBSERVATIONS REGARDING ORANGES FOR PROCESSING IN THE CANEA PROVINCE
- STUDY ON THE FERMENTATIONS OF THE OLIVE-FRUIT
- APPLICATION OF SHORT WAVE ULTRAVIOLET SPECTROPHOTOMETRY TO THE ANALYSIS OF OLIVE OILS
- METHODS OF FAT DETERMINATION IN YOGHURT
- EXPERIMENTAL RESEARCHES ON THE OESTROGENIC PROPERTIES OF THE OLIVE OIL
- A METHOD OF DETECTION OF NYLON TYPE COTTON SEEDS OILS IN OLIVE OIL
- THE IODINE CONTENT OF DRINKING WATER, MILK AND CERTAIN FOODS
- A GAS-CHROMATOGRAPHIC INVESTIGATION OF FATTY MATERIALS CONSUMED IN GREECE
- GREEK WHEATS' VITAMIN CONTENT. FOURTH COMMUNICATION. DRY SPADES' VITAMINS A,D AND B1 CONTENT
- GREEK WHEATS' VITAMIN CONTENT. THIRD COMMUNICATION. FRESH SPADES' VITAMINS A,D AND C CONTENT
- GREEK WHEATS' VITAMIN CONTENT. SECOND COMMUNICATION. CAROB-TREES VITAMINS A,D AND B1 CONTENT
- VITAMINS CONTENT IN THE GREEK WHEATS. FIRST ANNOUNCEMENT. THE OIL'S AND OLIVE-OIL'S VITAMIN A CONTENT.
- RESEARCHES ON THE METHODS FOR THE DETERMINATION OF ACIDITY IN FLOURS
- METHOD FOR THE CONTROLING OF THE USED ALCOHOL FOR THE MAKING OF OUZO
- EXAMINATION OF THE REACTIONS OF RANCIDITY IN RELATION TO THE GREEK OLIVE OILS AND A WAY FOR SEPARATING THE REFINED OILS FROM THE NATURAL
- EXAMINATION OF HOME AUTHENTIC SAMPLES OF BUTTER MADE OF MILK OF SHEEPS AND GOATS
- NATURAL, CHEMICAL AND REST PROPERTIES OF THE GREEK SEED-OIL
- THE NEUTRALISATION OF OILS BY SALTS OF A TERTIARY ANIONEXCHANGE RESIN
- FACTORS OF FERMENTATION OF THE OLIVES. ABOUT BIOFILA
- STUDY SOME OF THE CONSTANTS OF THE GREEK OILS, SEED-OILS AND THEIR COLOURING REACTIONS
- ANALYTICAL OBSERVATIONS FOR THE EXAMINATION AND CONTROL OF THE CREME
- ABOUT THE GROCERY BULBS
- THE ASCERTAINMENT OF SOLTSIEN'S REACTION AND ON THE PURE OILS
- HALPHEN'S REACTION ON THE OLD COTTON-SEED OIL
- A RAPID METHOD FOR DETECTING PRESERVATIVE SUBSTANCES IN THE FLOURS
- RESEARCH ABOUT THE SEEDS OF PINE-TREE THE GRAFTED (PINUS PINEA)
- EFFECT OF THE BASIC ACETIC LEAD OVER THE SUGAR MEASUREMENTS
