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 Proteolytic Modification on Texture and Masticati..:
Funaki, Junko
;
Minami, Michiko
;
Abe, Sachie
...
Journal of Food Processing and Preservation. 41 (2016) 1 - p. e12857 , 2016
Link:
https://doi.org/10.1111/jfpp.12857
RT Journal T1 <Title>Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels: Proteolysis Improves Properties of Egg White Gel</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpp.12857&Exemplar=1&LAN=DE A1 Funaki, Junko A1 Minami, Michiko A1 Abe, Sachie A1 Ueda, Reiko A1 Eto, Wakako A1 Kugino, Kenji A1 Kugino, Mutsuko A1 Abe, Keiko A1 Toko, Kiyoshi A1 Asakura, Tomiko PB Hindawi Limited YR 2016 SN 0145-8892 JF Journal of Food Processing and Preservation VO 41 IS 1 SP e12857 LK http://dx.doi.org/https://doi.org/10.1111/jfpp.12857 DO https://doi.org/10.1111/jfpp.12857 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)
