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
The Effects of Sous Vide, Microwave Cooking, and Stewing on..:
Monika Wereńska
;
Gabriela Haraf
;
Andrzej Okruszek
..
Meat. , 2022
Link:
https://doi.org/10.3390/foods12010129
RT Journal T1
The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_12_1_129_&Exemplar=1&LAN=DE A1 Monika Wereńska A1 Gabriela Haraf A1 Andrzej Okruszek A1 Weronika Marcinkowska A1 Janina Wołoszyn PB Multidisciplinary Digital Publishing Institute YR 2022 K1 goose meat K1 cooking K1 energy value K1 mineral concentration K1 chemical composition K1 retention coefficient JF Meat LK http://dx.doi.org/https://doi.org/10.3390/foods12010129 DO https://doi.org/10.3390/foods12010129 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)