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  1.  

    Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

    Jung, J. / Wang, W. / McGorrin, R. J. et al. | British Library Online Contents | 2018
  2.  

    Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard

    Davis, L. / Jung, J. / Colonna, A. et al. | British Library Online Contents | 2018
  3.  

    Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat

    Liu, Y. J. / Xie, J. / Zhao, L. J. et al. | British Library Online Contents | 2015
  4.  

    Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

    Walker, R. / Tseng, A. / Cavender, G. et al. | British Library Online Contents | 2014
  5.  

    Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs

    Lian, Z. / Qiao, L. / Zhu, G. et al. | British Library Online Contents | 2014

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