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Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese
British Library Online Contents | 2001| -
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
British Library Online Contents | 1999| -
Effects of anions on thermally induced whey protein isolate gels
British Library Online Contents | 1995| -
Rheological analysis of anion-induced matrix transformations in thermally induced whey protein isolate gels
British Library Online Contents | 1995| -
Factors that determine the fracture properties and microstructure of globular protein gels
British Library Conference Proceedings | 1995| -
Factors that determine the fracture properties and microstructure of globular protein gels
British Library Online Contents | 1995|
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