UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Investigating the Importance of Taskwork in Team-Based Assessments

The Journal of surgical research, 2014-02, Vol.186 (2), p.677-677

2014

Volltextzugriff (PDF)

Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate

Journal of food science, 2002-05, Vol.67 (4), p.1300-1307

2002

Volltextzugriff (PDF)

Directional statistics of the wind and waves

Applied ocean research, 2000-02, Vol.22 (1), p.13-30

2000

Volltextzugriff (PDF)

Disease, predation and demography: assessing the impacts of bovine tuberculosis on African buffalo by monitoring at individual and population levels

The Journal of applied ecology, 2009-04, Vol.46 (2), p.467-475

2009

Volltextzugriff (PDF)

Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

Journal of food science, 2000-01, Vol.65 (1), p.123-128

2000

Volltextzugriff (PDF)

Influence of methylmercury from tributary streams on mercury levels in Savannah River Asiatic clams

The Science of the total environment, 2004-06, Vol.325 (1), p.209-219

2004

Volltextzugriff (PDF)

Interpreting float in resource constrained projects

International journal of project management, 2000-12, Vol.18 (6), p.385-392

Bowers, J.A.

2000

Volltextzugriff (PDF)

Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water

Journal of food science, 1997-11, Vol.62 (6), p.1240-1244

1997

Volltextzugriff (PDF)

Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

Journal of food science, 2001-06, Vol.66 (5), p.662-667

2001

Volltextzugriff (PDF)

Cavity dark states for quantum computing

Optics communications, 2001-08, Vol.195 (5), p.411-417

2001

Volltextzugriff (PDF)

Training team problem solving skills: an event-based approach

Computers in human behavior, 1999-01, Vol.15 (3), p.441-462

1999

Volltextzugriff (PDF)

Composition, microbial content, and stability of chicken patties held at refrigerator temperature [Meat]

Poultry science, 1977, Vol.56 (1), p.93-97

1977

Volltextzugriff (PDF)

Inhibition of lipid oxidation in meats by inorganic phosphates and ascorbate salts

Journal of food science, 1996-09, Vol.61 (5)

1996

Volltextzugriff (PDF)

Sodium tripolyphosphate stability and effect in ground turkey meat

Journal of food science, 1993-05, Vol.58 (3), p.501-504

1993

Volltextzugriff (PDF)

Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavor development in cooked, vacuum-packaged, frozen turkey

Journal of food science, 1991-11, Vol.56 (6), p.1529-1531

1991

Volltextzugriff (PDF)

Lipid oxidation and sensory analysis of cooked pork and turkey stored under modified atmospheres

Journal of food science, 1989-07, Vol.54 (4), p.846-849

1989

Volltextzugriff (PDF)

Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere

Journal of food science, 1990-01, Vol.55 (1), p.26-29

1990

Volltextzugriff (PDF)

Teamwork and Team Training

International Encyclopedia of Social & Behavioral Sciences, p.15487-15492

Volltextzugriff (PDF)

The role of mental models in team performance in complex systems

IEEE transactions on systems, man, and cybernetics, 1992-11, Vol.22 (6), p.1296-1308

1992

Volltextzugriff (PDF)

Sensory characteristic, texture, color, and selected nutrient content of veal muscle

Journal of food science, 1989-11, Vol.54 (6)

1989

Volltextzugriff (PDF)

Thiamin content of chicken muscle and effect of purification variables on determined values

Poultry science, 1988-01, Vol.67 (1), p.72-77

1988

Volltextzugriff (PDF)

Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts [Texture of processed meats]

Journal of food science, 1984-05, Vol.49 (3), p.709-713

1984

Volltextzugriff (PDF)

Rates of heating and Instron measurements for turkey batters with sodium salts of nitrite, chloride and phosphate

Journal of food science, 1985-05, Vol.50 (3), p.573-576

1985

Volltextzugriff (PDF)

Ascorbic acid and folic acid content and sensory characteristics of dehydrated green peppers [Vitamin C, folacin]

Journal of food science, 1983-07, Vol.48 (4), p.1246-1249

1983

Volltextzugriff (PDF)

Freshly cooked and cooked, frozen reheated beef and beef-soy patties

Journal of food science, 1975-05, Vol.40 (3), p.624-625

1975

Volltextzugriff (PDF)

1 – 25 von 105

Suche als RSS-Feed

Aktive Filter

SpracheJapanisch

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(91)
Mit Volltextzugriff
(91)

Publikationsform

Sprache

Englisch
(105)

Erscheinungsjahr

n.n

Thema

Science & Technology
(75)
Life Sciences & Biomedicine
(49)
Food Science & Technology
(21)
Biological And Medical Sciences
(19)
Physical Sciences
(19)
Fundamental And Applied Biological Sciences. Psychology
(18)
Physics
(14)
Agriculture
(12)
Food Industries
(12)
Agriculture, Dairy & Animal Science
(11)
Animals
(11)
Meat And Meat Product Industries
(11)
Technology
(10)
Food Science
(8)
Carne De Pavo
(7)
Humans
(7)
Viande De Dinde
(7)
Exact Sciences And Technology
(6)
Human Nutrition
(6)
Materials Science
(6)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Investigating the Importance of Taskwork in Team-Based Assessments

Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate

Directional statistics of the wind and waves

Disease, predation and demography: assessing the impacts of bovine tuberculosis on African buffalo by monitoring at individual and population levels

Physical Characteristics and Microstructure of Reduced-fat Frankfurters as Affected by Salt and Emulsified Fats Stabilized with Nonmeat Proteins

Influence of methylmercury from tributary streams on mercury levels in Savannah River Asiatic clams

Interpreting float in resource constrained projects

Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water

Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

Cavity dark states for quantum computing

Training team problem solving skills: an event-based approach

Composition, microbial content, and stability of chicken patties held at refrigerator temperature [Meat]

Inhibition of lipid oxidation in meats by inorganic phosphates and ascorbate salts

Sodium tripolyphosphate stability and effect in ground turkey meat

Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavor development in cooked, vacuum-packaged, frozen turkey

Lipid oxidation and sensory analysis of cooked pork and turkey stored under modified atmospheres

Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere

Teamwork and Team Training

The role of mental models in team performance in complex systems

Sensory characteristic, texture, color, and selected nutrient content of veal muscle

Thiamin content of chicken muscle and effect of purification variables on determined values

Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts [Texture of processed meats]

Rates of heating and Instron measurements for turkey batters with sodium salts of nitrite, chloride and phosphate

Ascorbic acid and folic acid content and sensory characteristics of dehydrated green peppers [Vitamin C, folacin]

Freshly cooked and cooked, frozen reheated beef and beef-soy patties

Aktive Filter

Suchergebnisse filtern