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...

On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)

Journal of food engineering, 2007, Vol.78 (2), p.614-621

2007

Volltextzugriff (PDF)

Thermal inactivation kinetics of mixed microbial populations. A hypothesis paper

Journal of food engineering, 1998-12, Vol.38 (4), p.439-453

1998

Volltextzugriff (PDF)

Problems relating to the calculation of meat equivalent and ‘meat content’ with particular reference to the QUID (Quantitative Ingredient Declaration) regulation

Acta alimentaria (Budapest), 2007-12, Vol.36 (4), p.439-453

2007

Volltextzugriff (PDF)

The effect of animal types on a simple control method used in the calibration procedure for assessing lean content in pig carcasses

Journal of food engineering, 2005-08, Vol.69 (3), p.351-358

2005

Volltextzugriff (PDF)

Considerations for calculating heat inactivation processes when semilogarithmic thermal inactivation models are non-linear

Journal of food engineering, 1997-10, Vol.34 (1), p.33-40

1997

Volltextzugriff (PDF)

The effect of different animal types on the prediction (calibration) equations used for pig carcass classification

Journal of food engineering, 2004-02, Vol.61 (3), p.431-437

2004

Volltextzugriff (PDF)

Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products

Meat science, 1999-02, Vol.51 (2), p.115-121

1999

Volltextzugriff (PDF)

Determination of fat content in meat by pulsed nuclear magnetic resonance (p-nmr) technique

Acta alimentaria (Budapest), 2003-09, Vol.32 (3), p.289-294

2003

Volltextzugriff (PDF)

On evaluation and comparison of measurement methods with special reference to the meat and meat products: A review

Acta alimentaria (Budapest), 2002-06, Vol.31 (2), p.99-123

2002

Volltextzugriff (PDF)

An assessment of simple referee methods for the prediction of lean in pig carcasses

Meat science, 1994, Vol.37 (2), p.169-180

1994

Volltextzugriff (PDF)

Relationship of physically separable lean with chemical lean in pig carcasses

Meat science, 1995, Vol.40 (1), p.1-12

1995

Volltextzugriff (PDF)

Modified Acid Phosphatase Assay for Assessing the Extent of Heating of Canned Picnics and Hams: Interlaboratory Study

Journal of AOAC International, 1995-09, Vol.78 (5), p.1205-1210

1995

Volltextzugriff (PDF)

Determination of the extent of heat treatment in canned hams by use of the phosphatase test

Meat science, 1987, Vol.19 (1), p.77-79

1987

Volltextzugriff (PDF)

Comparison of analytical methods

Meat science, 1989, Vol.26 (3), p.193-207

1989

Volltextzugriff (PDF)

RAPID METHOD FOR DETERMINING FAT CONTENT IN MEAT BY USING CONTINUOUS WAVE NUCLEAR MAGNETIC RESONANCE (CW-NMR) TECHNIQUE

Acta alimentaria (Budapest), 2000-12, Vol.29 (4), p.353-357

2000

Volltextzugriff (PDF)

A new, modified acid phosphatase assay for determining the extent of heat treatment in canned hams

Food chemistry, 1992, Vol.44 (5), p.367-375

1992

Volltextzugriff (PDF)

Relationship of physically separable lean with chemical lean in pig carcasses

Meat science, 1995, Vol.41 (3), p.383

1995

Volltextzugriff (PDF)

Effect of ingredients upon residual acid phosphatase activity of "Parizsi" sausage

Journal of food quality, 1997-09, Vol.20 (4), p.291-301

1997

Volltextzugriff (PDF)

Determination of optimum extraneous water contents in meat emulsions

Die Fleischwirtschaft, 1979-08, Vol.59 (8)

1979

Volltextzugriff (PDF)

On evaluation and comparison of measurement methods with special reference to the meat and meat products

Acta alimentaria (Budapest), 2002-05, Vol.31 (2), p.99-123

2002

Volltextzugriff (PDF)

Coevolution (Or Not) of Supermassive Black Holes and Host Galaxies

Annual review of astronomy and astrophysics, 2013-08, Vol.51 (1), p.511-653

2013

Volltextzugriff (PDF)

Stichprobenverfahren bei Rohfleisch

Die Nahrung, 1986, Vol.30 (5), p.519-525

1986

Volltextzugriff (PDF)

Verfahren zur Bestimmung der Wasserbindungsfahigkeit von Fleisch unter besonderer Berucksichtigung von Bruhwurst nach Pariser Art

Die Fleischwirtschaft, 1984, Vol.64 (1), p.91-95

1984

Volltextzugriff (PDF)

Veranderungen der Transaminasen GOT und GPT wahrend der Rohwurstreifung

Die Fleischwirtschaft, 1979, Vol.59 (8), p.1178-1180

1979

Volltextzugriff (PDF)

Bestimmung des optimalen Fremdwassergehaltes in Fleischbraten

Die Fleischwirtschaft, 1979, Vol.59 (8), p.1157-1159

1979

Volltextzugriff (PDF)

1 – 25 von 82

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(65)
Mit Volltextzugriff
(65)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID)

Thermal inactivation kinetics of mixed microbial populations. A hypothesis paper

Problems relating to the calculation of meat equivalent and ‘meat content’ with particular reference to the QUID (Quantitative Ingredient Declaration) regulation

The effect of animal types on a simple control method used in the calibration procedure for assessing lean content in pig carcasses

Considerations for calculating heat inactivation processes when semilogarithmic thermal inactivation models are non-linear

The effect of different animal types on the prediction (calibration) equations used for pig carcass classification

Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products

Determination of fat content in meat by pulsed nuclear magnetic resonance (p-nmr) technique

On evaluation and comparison of measurement methods with special reference to the meat and meat products: A review

An assessment of simple referee methods for the prediction of lean in pig carcasses

Relationship of physically separable lean with chemical lean in pig carcasses

Modified Acid Phosphatase Assay for Assessing the Extent of Heating of Canned Picnics and Hams: Interlaboratory Study

Determination of the extent of heat treatment in canned hams by use of the phosphatase test

Comparison of analytical methods

RAPID METHOD FOR DETERMINING FAT CONTENT IN MEAT BY USING CONTINUOUS WAVE NUCLEAR MAGNETIC RESONANCE (CW-NMR) TECHNIQUE

A new, modified acid phosphatase assay for determining the extent of heat treatment in canned hams

Relationship of physically separable lean with chemical lean in pig carcasses

Effect of ingredients upon residual acid phosphatase activity of "Parizsi" sausage

Determination of optimum extraneous water contents in meat emulsions

On evaluation and comparison of measurement methods with special reference to the meat and meat products

Coevolution (Or Not) of Supermassive Black Holes and Host Galaxies

Stichprobenverfahren bei Rohfleisch

Verfahren zur Bestimmung der Wasserbindungsfahigkeit von Fleisch unter besonderer Berucksichtigung von Bruhwurst nach Pariser Art

Veranderungen der Transaminasen GOT und GPT wahrend der Rohwurstreifung

Bestimmung des optimalen Fremdwassergehaltes in Fleischbraten

Suchergebnisse filtern