Erscheinungsjahr
Medientyp
Datenquelle
Fach
Format
Lizenz
Sprache
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Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography
British Library Conference Proceedings | 2004| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Conference Proceedings | 2004| -
Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production
British Library Conference Proceedings | 2004| -
Summary of Invited Lee Paper and Responses to Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Storage Effects on Lipase Activity in Fresh-cut Cantaloupe Melon
British Library Conference Proceedings | 2004| -
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
British Library Conference Proceedings | 2004| -
Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice
British Library Conference Proceedings | 2004| -
Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour
British Library Conference Proceedings | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Conference Proceedings | 2004| -
Roundtable 7: Agroterrorism-Agroterrorism: Issues of Reality
British Library Conference Proceedings | 2004| -
Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation
British Library Conference Proceedings | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Plenary Discussion Session-Panelist: Joon-Shick Rhee, Korea Advanced Institute of Science and Technology, Daejeon, Korea
British Library Conference Proceedings | 2004| -
Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred-tank Batch Reactor
British Library Conference Proceedings | 2004| -
Ohmic Cooking of Processed Meats and its Effects on Product Quality
British Library Conference Proceedings | 2004| -
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary
British Library Conference Proceedings | 2004| -
Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie-shaped Object
British Library Conference Proceedings | 2004| -
Methylmercury Concentrations Found in Wild and Farm-raised Paddlefish
British Library Conference Proceedings | 2004| -
Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres
British Library Conference Proceedings | 2004| -
Improvement of Fish-sauce Odor by Treatment with Bacteria Isolated from the Fish-sauce Mush (Moromi) Made from Frigate Mackerel
British Library Conference Proceedings | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates
British Library Conference Proceedings | 2004| -
Effect of Processing and Storage on Antioxidant Capacity of Honey
British Library Conference Proceedings | 2004| -
Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage
British Library Conference Proceedings | 2004| -
Effect of 1-Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce
British Library Conference Proceedings | 2004| -
Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout
British Library Conference Proceedings | 2004| -
Agrosecurity: The Role of the Agricultural Experiment Stations
British Library Conference Proceedings | 2004| -
Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk
British Library Conference Proceedings | 2004| -
1-MCP Preserves the Firmness of Stored Persimmon `Rojo Brillante'
British Library Conference Proceedings | 2004|
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