Datenquellen im TIB-Portal   Hilfe zur Suche

Unser Tipp: Melden Sie sich an, um alle Funktionen im TIB-Portal optimal nutzen zu können!

1–20 von 189 Ergebnissen

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

Treffer filtern

Erscheinungsjahr

-

Medientyp

Datenquelle

+ Mehr anzeigen

Autor

+ Mehr anzeigen

Fach

+ Mehr anzeigen

Format

Lizenz

Sprache

Externe Quellen

Suchen...

  1. Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

    Nationallizenz
    Aubourg, S. P. | Springer Verlag | 2000

  2. Genomic analysis of the terpenoid synthase (AtTPS) gene family of Arabidopsis thaliana

    Nationallizenz
    Aubourg, S. / Lecharny, A. / Bohlmann, J. | Springer Verlag | 2002

  3. Quality Differences Assessment in Canned Sardine (Sardina pilchardus) by Fluorescence Detection

    Aubourg, S. / Medina, I. | American Chemical Society | 1997

  4. Effect of pH on fluorescence formation related to fish deterioration

    Nationallizenz
    Aubourg, S. P. | Springer Verlag | 1998

  5. Damage Detection in Horse Mackerel (Trachurus trachurus) During Chilled Storage

    Aubourg, S. P. | British Library Online Contents | 2001

  6. Review: Loss of Quality during the Manufacture of Canned Fish Products

    Aubourg, S. P. | British Library Online Contents | 2001

  7. Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at -20 degreeC

    Lehmann, I. / Aubourg, S. P. | British Library Online Contents | 2008

  8. Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

    Aubourg, S. P. | British Library Online Contents | 2001

  9. Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids

    Aubourg, S. P. | British Library Online Contents | 2001

  10. Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

    Aubourg, S. P. / Gallardo, J. M. | Springer Verlag | 2004

  11. Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

    Aubourg, S. P. | British Library Online Contents | 2000

  12. Effect of lipid damages on processed fish quality

    Aubourg, S. P. | British Library Online Contents | 1999

  13. Fluorescence detection in aldehyde containing model systems: Relationship with fish deterioration

    Aubourg, S. P. | British Library Online Contents | 1998

  14. Recent Advances in Assessment of Marine Lipid Oxidation by Using Fluorescence

    Aubourg, S. P. | British Library Online Contents | 1999

  15. Nutrient changes during fish canning

    Aubourg, S. P. | British Library Online Contents | 1997

  16. Effect of oH on fluorescence formation related to fish deterioration

    Aubourg, S. P. | British Library Online Contents | 1998

  17. Influence of formaldehyde in the formation of fluorescence related to fish deterioration

    Aubourg, S. P. | British Library Online Contents | 1998

  18. Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

    Rodriguez, A. / Carriles, N. / Aubourg, S. P. | British Library Online Contents | 2010

  19. Lipid changes during long-term storage of canned tuna (Thunnus alalunga)

    Aubourg, S. P. | British Library Online Contents | 1998

  20. Genome annotation

    Aubourg, S. / Rouze, P. | British Library Online Contents | 2001

Ergebnisse anzeigen: 10 | 20 | 50

Feedback