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  1.  

    Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

    Pedersen, L. / Kaack, K. / Bergsoe, M. N. et al. | British Library Online Contents | 2005
  2.  

    Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Adler-Nissen, J. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  3.  

    Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs

    Park, J.D. / Yongsawatdigul, J. / Choi, Y.J. et al. | Wiley | 2008
  4.  

    Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs

    Park, J.D. / Yongsawatdigul, J. / Choi, Y.J. et al. | Online Contents | 2008
  5.  

    Elucidating Factors Affecting Floatation of Fish Ball

    Kok, T.N. / Park, J.W. | Online Contents | 2006
  6.  

    Elucidating Factors Affecting Floatation of Fish Ball

    Kok, T.N. / Park, J.W. | Online Contents | 2006

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