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
Effect of Fermentation Time and Vegetable Concentrate Addit..:
Magrinyà, Núria
;
Bou, Ricard
;
Rius, Núria
..
Journal of Agricultural and Food Chemistry. 60 (2012) 27 - p. 6882-6890 , 2012
Link:
https://doi.org/10.1021/jf301218k
RT Journal T1
Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic Botifarra Catalana, a Cured–Cooked Sausage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf301218k&Exemplar=1&LAN=DE A1 Magrinyà, Núria A1 Bou, Ricard A1 Rius, Núria A1 Codony, Rafael A1 Guardiola, Francesc PB American Chemical Society (ACS) YR 2012 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 60 IS 27 SP 6882 OP 6890 LK http://dx.doi.org/https://doi.org/10.1021/jf301218k DO https://doi.org/10.1021/jf301218k SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)