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
Extractive components and taste aspects of fermented fish p..:
Giri, Anupam
;
Osako, Kazufumi
;
Ohshima, Toshiaki
Fisheries Science. 75 (2009) 2 - p. 481-489 , 2009
Link:
https://doi.org/10.1007/s12562-009-0069-1
RT Journal T1
Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s12562-009-0069-1&Exemplar=1&LAN=DE A1 Giri, Anupam A1 Osako, Kazufumi A1 Ohshima, Toshiaki PB Springer Science and Business Media LLC YR 2009 SN 0919-9268 SN 1444-2906 JF Fisheries Science VO 75 IS 2 SP 481 OP 489 LK http://dx.doi.org/https://doi.org/10.1007/s12562-009-0069-1 DO https://doi.org/10.1007/s12562-009-0069-1 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)