Seite 1 von 76 Ergebnissen

Sortieren nach: Relevanz | Aktualität neu zuerst | Titel A-Z

  1.  

    Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat

    Liu, Y. J. / Xie, J. / Zhao, L. J. et al. | British Library Online Contents | 2015
  2.  

    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
  3.  

    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
  4.  

    Effect of 1-Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage

    Jin, P. / Shang, H. / Chen, J. et al. | British Library Online Contents | 2011
  5.  

    Use of UV C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear

    Li, J. / Zhang, Q. / Cui, Y. et al. | British Library Online Contents | 2010
  6.  

    Astaxanthin Preparation by Lipase-Catalyzed Hydrolysis of Its Esters from-Haematococcus pluvialis-Algal Extracts

    Zhao, Y. / Guan, F. / Wang, G. et al. | British Library Online Contents | 2011

Ergebnisse anzeigen: 10 | 20 | 50