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  1.  

    Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA

    Jung, J. / Wang, W. / McGorrin, R. J. et al. | British Library Online Contents | 2018
  2.  

    Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard

    Davis, L. / Jung, J. / Colonna, A. et al. | British Library Online Contents | 2018
  3.  

    Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat

    Liu, Y. J. / Xie, J. / Zhao, L. J. et al. | British Library Online Contents | 2015
  4.  

    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
  5.  

    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
  6.  

    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
  7.  

    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

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