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  1.  

    Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

    Webber, D. M. / Hettiarachchy, N. S. / Li, R. et al. | British Library Online Contents | 2014
  2.  

    Thermophysical Characterization of Tilapia Myosin and Its Subfragments

    Reed, Z. H. / Park, J. W. | British Library Online Contents | 2011
  3.  

    Controlling the Bleeding of Carmine Colorant in Crabstick

    Poowakanjana, S. / Park, J. W. | British Library Online Contents | 2009
  4.  

    Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature

    Reed, Z. H. / Guilford, W. / Park, J. W. | British Library Online Contents | 2011
  5.  

    Negative Roles of Salt in Gelation Properties of Fish Protein Isolate

    Kim, Y. S. / Park, J. W. | British Library Online Contents | 2008
  6.  

    Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick

    Reed, Z. H. / Park, J. W. | British Library Online Contents | 2008
  7.  

    Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins

    Hunt, A. / Park, J. W. / Handa, A. | British Library Online Contents | 2009
  8.  

    Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates

    Choi, Y. J. / Hur, S. / Choi, B. D. et al. | British Library Online Contents | 2009
  9.  

    Electrical Conductivity and Physical Properties of Surimi-Potato Starch under Ohmic Heating

    Pongviratchai, P. / Park, J. W. | British Library Online Contents | 2007
  10.  

    Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze-Thaw Cycles

    Kang, E. J. / Hunt, A. L. / Park, J. W. | British Library Online Contents | 2008
  11.  

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

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

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