Inside covers in PDF - Acta Universitatis Sapientiae

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Volume 2, No. 1, 2009
Inside covers in PDF
Full text in PDF
Volume 2, No. 1, 2009
The D-amino acid content of foodstuffs (A Review), J. Csapó, Cs. Albert, Zs. Csapó-Kiss Influence of mastitis on D-amino acid content of milk, G. Pohn, Cs. Albert, Zs. Csapó-Kiss, J. Csapó Effect of microorganisms on free amino acid and free D-amino acid contents of various dairy products, Cs. Albert, G. Pohn, K. Lóki, J. Csapó The influence of manufacture on the free D-amino acidcontent of Cheddar cheese, É. Varga-Visi, K. Lóki, Cs. Albert, J. Csapó The influence of extrusion on loss of and racemization ofamino acids, É. Varga-Visi, K. Lóki, Cs. Albert, J. Csapó Influence of the microwave heating on the water solublevitamin and D-amino acid content of meat, J. Csapó, Sz. Salamon, É. Varga-Visi, Zs. Csapó-Kiss The influence of the season on the fatty acid compositionand conjugated linoleic acid content of the milk, R. V. Salamon, É. Varga-Visi, Zs. Csapó-Kiss, A. Győri, Z. Győri, J. Csapó Changes in fatty acid composition of different milkproducts caused by different technology, R.V. Salamon, Zs. Mándoki, Zs. Csapó-Kiss, A. Győri, Z. Győri, J. Csapó Evaluation of the inactivation of heat sensitiveantinutritive factors in fullfat soybean, É. Varga-Visi, Cs. Albert, K. Lóki, J. Csapó Composition of mare's colostrum and milk I. Fat content,fatty acid composition and vitamin contents, R.V. Salamon, Sz. Salamon, Zs. Csapó-Kiss, J. Csapó Composition of mare's colostrum and milk II. Proteincontent, amino acid composition and contents of macro- andmicro-elements, J. Csapó, Sz. Salamon, K. Lóki, Zs. Csapó-Kiss Inside covers in PDF, Front pages in PDF,
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SAPIENTIA HUNGARIAN UNIVERSITY OF TRANSYLVANIA

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The Sapientia Hungarian University of Transylvania is the independent university of the Hungarian community in Romania, which aims at providing education to the members of our community and performing scientific research on a high professional level. 

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