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
Molecular Mechanisms Involved in Thermally Induced Gel Form..:
Uemura, Misaki
;
Yamamura, Takuto
;
Mizusawa, Nanami
...
ACS Food Science & Technology. 2 (2022) 2 - p. 249-259 , 2022
Link:
https://doi.org/10.1021/acsfoodscitech.1c00362
RT Journal T1
Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acsfoodscitech.1c00362&Exemplar=1&LAN=DE A1 Uemura, Misaki A1 Yamamura, Takuto A1 Mizusawa, Nanami A1 Koyama, Hiroki A1 Yasumoto, Ko A1 Jimbo, Mitsuru A1 Ikeda, Daisuke A1 Kan-no, Nobuhiro A1 Matsuoka, Yoko A1 Ueki, Nobuhiko A1 Wan, Jianrong A1 Fukushima, Hideto A1 Watabe, Shugo PB American Chemical Society (ACS) YR 2022 SN 2692-1944 SN 2692-1944 JF ACS Food Science & Technology VO 2 IS 2 SP 249 OP 259 LK http://dx.doi.org/https://doi.org/10.1021/acsfoodscitech.1c00362 DO https://doi.org/10.1021/acsfoodscitech.1c00362 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)