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
Are disulphide bonds formed during acid gelation of preheat..:
Famelart, Marie‐Hélène
;
Le, Ngoc Huyen Tran
;
Croguennec, Thomas
.
International Journal of Food Science & Technology. 48 (2013) 9 - p. 1940-1948 , 2013
Link:
https://doi.org/10.1111/ijfs.12174
RT Journal T1 <Title>Are disulphide bonds formed during acid gelation of preheated milk?</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.12174&Exemplar=1&LAN=DE A1 Famelart, Marie‐Hélène A1 Le, Ngoc Huyen Tran A1 Croguennec, Thomas A1 Rousseau, Florence PB Wiley YR 2013 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 48 IS 9 SP 1940 OP 1948 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.12174 DO https://doi.org/10.1111/ijfs.12174 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)
