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...

The vitamin C content of english and South African cabbages

Journal of the science of food and agriculture, 1950-01, Vol.1 (1), p.12-14

1950

Volltextzugriff (PDF)

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Journal of the science of food and agriculture, 1950-04, Vol.1 (4), p.109-113

1950

Volltextzugriff (PDF)

The photochemical oxidation of ascorbic acid in solutions containing oxalic acid. II.-Mechanism of the reaction

Journal of the science of food and agriculture, 1956-02, Vol.7 (2), p.120-124

1956

Volltextzugriff (PDF)

Ascorbic acid-photochemical oxidation in solutions containing oxalic acid. I.-catalysis by traces of iron salts

Journal of the science of food and agriculture, 1955-11, Vol.6 (11), p.682-688

1955

Volltextzugriff (PDF)

Solanine, glycoside of the potato. III. -An improved method of extraction and determination

Journal of the science of food and agriculture, 1955-04, Vol.6 (4), p.197-202

1955

Volltextzugriff (PDF)

Connective tissue of meat. III.-Determination of collagen in tendon tissue by the hydroxyproline method

Journal of the science of food and agriculture, 1954-05, Vol.5 (5), p.226-231

1954

Volltextzugriff (PDF)

Connective tissue of meat. II.-Determination of Hydroxyproline

Journal of the science of food and agriculture, 1953-04, Vol.4 (4), p.165-172

1953

Volltextzugriff (PDF)

Connective tissue of meat. IV.-Comparison of methods for determining collagen in meat

Journal of the science of food and agriculture, 1954-07, Vol.5 (7), p.343-350

1954

Volltextzugriff (PDF)

Connective tissue of meat: I.-separation and determination

Journal of the science of food and agriculture, 1952-08, Vol.3 (8), p.367-378

1952

Volltextzugriff (PDF)

Studies in starch structure. II.-the determination of iodine absorption by amperometric titration

Journal of the science of food and agriculture, 1955-11, Vol.6 (11), p.660-664

1955

Volltextzugriff (PDF)

Studies in starch structure. I.-analytical methods

Journal of the science of food and agriculture, 1955-11, Vol.6 (11), p.656-660

1955

Volltextzugriff (PDF)

Unsere lebensmittel und ihre veränderungen. Mit einer Darstellung der Lehre von der Koch-wissenschaft. By Dr. W. Ziegelmayer. Pp. xv + 324. Dresden and Leipzig: T. Steinkopff, 1933. Paper, 10 rm.; bound, 11.20 rm

Journal of the Society of Chemical Industry, 1933, Vol.52 (43), p.861-862

Lampitt, L. H.

1933

Volltextzugriff (PDF)

Starches and starch fractions. IV.-The hydrolysis of starch to dextrose by hydrochloric acid

Journal of the science of food and agriculture, 1950-12, Vol.1 (12), p.371-372

1950

Volltextzugriff (PDF)

Solanine Glycoside of the pOtato. II. Its distribution in the potato plant

Journal of the Society of Chemical Industry (Online), 1943-04, Vol.62 (4), p.48-51

1943

Volltextzugriff (PDF)

ANNUAL GENERAL MEETING OF CORPORATE MEMBERS OF THE INSTITUTE OF BREWING, HELD AT BREWERS' HALL, ADDLE STREET, LONDON, E.C.2, on FRIDAY, 3rd MARCH 1933

Journal of the Institute of Brewing, 1933-05, Vol.39 (3), p.207-207

Lampitt, L. H.

1933

Volltextzugriff (PDF)

RESEARCH WORK IN THE YEAST FIELD

Journal of the Institute of Brewing, 1930-05, Vol.36 (3), p.250-260

Lampitt, L. H.

1930

Volltextzugriff (PDF)

The Chemist and Commerce

Journal of the Society of Dyers and Colourists, 1930-05, Vol.46 (5), p.164-164

Lampitt, L. H.

1930

Volltextzugriff (PDF)

The scientific aspect of the preparation of food

Journal of the Society of Chemical Industry (Online), 1936-10, Vol.55 (41), p.770-774

Lampitt, L. H.

1936

Volltextzugriff (PDF)

Twenty-five years of food chemistry

Journal of the Society of Chemical Industry (Online), 1935-05, Vol.54 (18), p.426-431

Lampitt, L. H.

1935

Volltextzugriff (PDF)

The general question of the use of air conditioning in food manufacture

Journal of the Society of Chemical Industry (Online), 1934-08, Vol.53 (31), p.669-671

Lampitt, L. H.

1934

Volltextzugriff (PDF)

Some fundamental scientific problems in the food industry. Jubilee memorial lecture, 1933-1934

Journal of the Society of Chemical Industry (Online), 1934-03, Vol.53 (13), p.283-295

Lampitt, L. H.

1934

Volltextzugriff (PDF)

The chemist and food

Journal of the Society of Chemical Industry (Online), 1932-01, Vol.51 (5), p.83-84

Lampitt, L. H.

1932

Volltextzugriff (PDF)

Notes on the absorption spectra of honey

Journal of the Society of Chemical Industry (Online), 1936-01, Vol.55 (4), p.71-72

1936

Volltextzugriff (PDF)

Some Methods used for Characterising Fractions in Investigations on the Structure of Starch

Starch - Stärke, 1955, Vol.7 (9), p.223-226

1955

Volltextzugriff (PDF)

The vitamin C content of potatoes grown on reclaimed land

Journal of the Society of Chemical Industry (Online), 1946-12, Vol.65 (12), p.428-430

1946

Volltextzugriff (PDF)

1 – 25 von 53

Suche als RSS-Feed

Aktive Filter

KollektionWiley Online Library All Journals

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(18)
Mit Volltextzugriff
(52)

Publikationsform

Artikel
(52)
Reviews
(1)

Sprache

Englisch
(53)
Japanisch
(2)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

Wiley Online Library - AutoHoldings Journals
(53)
Wiley Online Library
(16)
IngentaConnect
(12)
EZB Free E-Journals
(4)
MEDLINE
(1)
JSTOR Complete Journals
(1)
NUS Single-Journal Subscriptions
(1)

2 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

3 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

The vitamin C content of english and South African cabbages

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

The photochemical oxidation of ascorbic acid in solutions containing oxalic acid. II.-Mechanism of the reaction

Ascorbic acid-photochemical oxidation in solutions containing oxalic acid. I.-catalysis by traces of iron salts

Solanine, glycoside of the potato. III. -An improved method of extraction and determination

Connective tissue of meat. III.-Determination of collagen in tendon tissue by the hydroxyproline method

Connective tissue of meat. II.-Determination of Hydroxyproline

Connective tissue of meat. IV.-Comparison of methods for determining collagen in meat

Connective tissue of meat: I.-separation and determination

Studies in starch structure. II.-the determination of iodine absorption by amperometric titration

Studies in starch structure. I.-analytical methods

Unsere lebensmittel und ihre veränderungen. Mit einer Darstellung der Lehre von der Koch-wissenschaft. By Dr. W. Ziegelmayer. Pp. xv + 324. Dresden and Leipzig: T. Steinkopff, 1933. Paper, 10 rm.; bound, 11.20 rm

Starches and starch fractions. IV.-The hydrolysis of starch to dextrose by hydrochloric acid

Solanine Glycoside of the pOtato. II. Its distribution in the potato plant

ANNUAL GENERAL MEETING OF CORPORATE MEMBERS OF THE INSTITUTE OF BREWING, HELD AT BREWERS' HALL, ADDLE STREET, LONDON, E.C.2, on FRIDAY, 3rd MARCH 1933

RESEARCH WORK IN THE YEAST FIELD

The Chemist and Commerce

The scientific aspect of the preparation of food

Twenty-five years of food chemistry

The general question of the use of air conditioning in food manufacture

Some fundamental scientific problems in the food industry. Jubilee memorial lecture, 1933-1934

The chemist and food

Notes on the absorption spectra of honey

Some Methods used for Characterising Fractions in Investigations on the Structure of Starch

The vitamin C content of potatoes grown on reclaimed land

Aktive Filter

Suchergebnisse filtern