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
Lipid oxidation and sensory characterization of Omega-3 ric..:
Heck, Rosane Teresinha
;
da Rosa, Jordana Lima
;
Vendruscolo, Raquel Guidetti
...
Meat Science. 179 (2021) - p. 108534 , 2021
Link:
https://doi.org/10.1016/j.meatsci.2021.108534
RT Journal T1
Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2021.108534&Exemplar=1&LAN=DE A1 Heck, Rosane Teresinha A1 da Rosa, Jordana Lima A1 Vendruscolo, Raquel Guidetti A1 Cichoski, Alexandre José A1 Meinhart, Adriana Dillenburg A1 Lorini, Alexandre A1 Paim, Bruna Trindade A1 Galli, Vanessa A1 Robalo, Silvino Sasso A1 Dos Santos, Bibiana Alves A1 de Pellegrin, Luis Fernando Vilani A1 de Menezes, Cristiano Ragagnin A1 Wagner, Roger A1 Campagnol, Paulo Cezar Bastianello PB Elsevier BV YR 2021 SN 0309-1740 JF Meat Science VO 179 SP 108534 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2021.108534 DO https://doi.org/10.1016/j.meatsci.2021.108534 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)