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
Tyrosinase-Aided Protein Cross-Linking: Effects on Gel For..:
Lantto, R.
;
Puolanne, E.
;
Kruus, K.
..
Journal of Agricultural and Food Chemistry. 55 (2007) 4 - p. 1248-1255 , 2007
Link:
https://doi.org/10.1021/jf0623485
RT Journal T1 <Title>Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf0623485&Exemplar=1&LAN=DE A1 Lantto, R. A1 Puolanne, E. A1 Kruus, K. A1 Buchert, J. A1 Autio, K. PB American Chemical Society (ACS) YR 2007 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 55 IS 4 SP 1248 OP 1255 LK http://dx.doi.org/https://doi.org/10.1021/jf0623485 DO https://doi.org/10.1021/jf0623485 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)
