I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Pulsed Electric Field (PEF) Processing of Chilled and Froze..:
Kantono, K
;
Hamid, N
;
Chadha, D
...
https://www.mdpi.com/2304-8158/10/5/1148. , 2021
Link:
https://hdl.handle.net/10292/14335
RT Journal T1
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-thawed Lamb Meat Cuts: Relationships Between Sensory Characteristics and Chemical Composition of Meat
UL https://suche.suub.uni-bremen.de/peid=base-ftautuniv:oai:openrepository.aut.ac.nz:10292_14335&Exemplar=1&LAN=DE A1 Kantono, K A1 Hamid, N A1 Chadha, D A1 Ma, Q A1 Oey, I A1 Farouk, MM PB MDPI AG YR 2021 K1 Pulsed electric field K1 Lamb K1 sensory K1 Temporal dominance of sensations K1 Cuts K1 Storage K1 Meat JF https://www.mdpi.com/2304-8158/10/5/1148 LK http://dx.doi.org/https://hdl.handle.net/10292/14335 DO https://hdl.handle.net/10292/14335 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)