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
Durum Wheat Pasta with a Good Quality and a Reduced Nitroge..:
Samson, Marie-Francoise
;
André, Carine
;
Audigeos, Delphine
...
hal-01606910. , 2016
Link:
https://hal.science/hal-01606910
RT Journal T1
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it Possible?
UL https://suche.suub.uni-bremen.de/peid=base-ftsupagro:oai:HAL:hal-01606910v1&Exemplar=1&LAN=DE A1 Samson, Marie-Francoise A1 André, Carine A1 Audigeos, Delphine A1 Besombes, Christophe A1 Braun, Philippe A1 Cassan, Denis A1 Chiron, Antoine A1 Cochard, Michaël A1 Dusautoir, Jean-Claude A1 Kessler, Jean-Paul A1 Killmayer, Matthieu A1 Lacoudre, Franck A1 Lefèvre, Thierry A1 Legoff, Jean-Paul A1 Leygue, Jean-Philippe A1 Lonnet, Philippe A1 Maraval, Georges A1 Ristuccio, Bernard PB HAL CCSD YR 2016 K1 hard wheat K1 dough K1 nitrogen fertilization K1 blé dur K1 pâte alimentaire K1 fertilisation azotée K1 amélioration variétale K1 faible intrant K1 qualité culinaire K1 [SDV.SA]Life Sciences [q-bio]/Agricultural sciences JF hal-01606910 LK http://dx.doi.org/https://hal.science/hal-01606910 DO https://hal.science/hal-01606910 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)