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Items where Author is "Andrássy-Baka, G."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleSzabó, A. and Bázár, G. and Andrássy-Baka, G. and Locsmándi, L. and Romvári, R. (2009) A near infrared spectroscopic (NIR) approach to estimate quality alterations during prolonged heating of lard. Acta Alimentaria, 38 (1). pp. 97-106. ISSN 0139-3006 Locsmándi, L. and Hegedüs, G. and Andrássy-Baka, G. and Bogenfürst, F. and Romvári, R. (2007) Following the goose liver development by means of cross-sectional digital imaging, liver histology and blood biochemical parameters. Acta Biologica Hungarica, 58 (1). pp. 35-48. ISSN 0236-5383 Csapó, J. and Schmidt, J. and Csapó-Kiss, Zs. and Holló, G. and Holló, I. and Wágner, L. and Cenkvári, É. and Varga-Visi, É. and Pohn, G. and Andrássy-Baka, G. (2001) A new method for the quantitative determination of protein of bacterial origin on the basis of D-aspartic acid and D-glutamic acid content. Acta Alimentaria, 30 (1). pp. 37-52. ISSN 0139-3006 |
