Erscheinungsjahr
Datenquelle
Lizenz
Sprache
-
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
British Library Online Contents | 2002| -
Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
British Library Online Contents | 2003| -
Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time
British Library Online Contents | 2001| -
Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
British Library Online Contents | 2002| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
British Library Online Contents | 1993| -
Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
British Library Online Contents | 1997| -
Dietary -Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
British Library Online Contents | 1995| -
Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2009| -
Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
British Library Online Contents | 2003| -
Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates
British Library Online Contents | 2003| -
Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage
British Library Online Contents | 2012| -
Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Patties
British Library Online Contents | 2002| -
Effect of Fermentation Temperature on the Volatile Composition of Kimchi
British Library Online Contents | 2016| -
Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts
British Library Online Contents | 2004| -
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
British Library Online Contents | 2000| -
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef
British Library Online Contents | 2003| -
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2003| -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005|
Meine Suche schicken an (beta)
Schicken Sie ihre Suchanfrage (Suchterm ohne Filter) an andere Datenbanken, Portale und Kataloge, um ggf. weitere interessante Treffer zu finden:
Dimensions ist eine Datenbank für Abstracts und Zitate, die Informationen zu Forschungsförderungen mit daraus resultierenden Veröffentlichungen, Studien und Patenten verknüpft.
Im TIB AV-Portal können audiovisuelle Medien aus Wissenschaft und Lehre recherchiert und eigene wissenschaftliche Videos publiziert werden.
Im FID move kann nach fachspezifischer Literatur, Forschungsdaten und weitere Informationen aus der Mobilitäts- und Verkehrsforschung gesucht werden.
Der Open Research Knowledge Graph liefert strukturiert beschriebene Forschungsinhalte und macht diese vergleichbar.
Frei zugänglicher Ausschnitt der Verbunddatenbank K10plus des GBV und des SWB mit für die Fernleihe und Direktlieferdienste relevanten Materialien.