Seite 1 von 138 Ergebnissen

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  1.  

    An introduction to the physical chemistry of food

    Coupland, John N. | Katalog Agrar | 2014
  2.  

    Emulsions

    Coupland, John N. | Wiley | 2007
  3.  

    Low intensity ultrasound

    Coupland, John N | Elsevier | 2004
  4.  

    Low intensity ultrasound

    Coupland, John N. | Online Contents | 2004
  5.  

    Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels

    Yucel, Umut / Coupland, John N. | Online Contents | 2011
  6.  

    Effect of surface-active stabilizers on the surface properties of coconut milk emulsions

    Tangsuphoom, Nattapol / Coupland, John N. | Online Contents | 2009
  7.  

    Ultrasonic characterization of lactose dissolution

    Yucel, Umut / Coupland, John N. | Elsevier | 2009
  8.  

    Effect of surface-active stabilizers on the surface properties of coconut milk emulsions

    Tangsuphoom, Nattapol / Coupland, John N. | Online Contents | 2009
  9.  

    Ultrasonic properties of partially frozen sucrose solutions

    Gülseren, İbrahim / Coupland, John N. | Online Contents | 2008
  10.  

    Ultrasonic properties of partially frozen sucrose solutions

    Gülseren, İbrahim / Coupland, John N. | Online Contents | 2008
  11.  

    Surface Melting in Alkane Emulsion Droplets as Affected by Surfactant Type

    Gülseren, İbrahim / Coupland, John N. | Wiley | 2008

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