[On the development of the concepts of gingerbread and honey-cake as well as the demonstration of honey in foodstuffs]

[Fat determination in food]

[About shelf life and packaging of some confectionery]

[A way of differentiating between Glycerin and Glycol in Food and their detection side by side in cosmetic and pharmaceutical Preparations]

[Thoughts on backwardness in German color legislation]

[Be careful with the flavorings]

[Calcium as a component of food]

[About Food colors]

[The calcium content of our Ccrrent foods]

[About preserved Foods]

[Experience with the inspection of bread]

[Composition and Assessment of Fish sausages]

[On the question of vanillin determination in food]

[About the ammonia nitrogen content of spices and broths]

[About the processing of raw Cuba cane sugar when preparing jams]

[About the importance of most enzymes]

[Nutritional provisions for contemporary foods]

[Recent examples of the application of microbiological knowledge in the food industry]

[The importance of sweeteners for the national food and economy]

[Non-alcoholic drinks]

[Processing raw sugar on fuel]