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Aktuelle Entwicklungen im Bergbau auf nationaler und internationaler Ebene

BHM. Berg- und hüttenmännische Monatshefte, 2018, Vol.163 (10), p.410-416

2018

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Aktuelle Entwicklungen im Bergbau auf internationaler und nationaler Ebene

BHM. Berg- und hüttenmännische Monatshefte, 2018, Vol.163 (2), p.44-51

2018

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Quality characteristics of hydrocolloid-added oven-roasted turkey breasts

Journal of food science, 1992-09, Vol.57 (5), p.1068-1070

1992

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Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice

Journal of food science, 1992-07, Vol.57 (4), p.845-847

1992

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Oxidation, reduction, and electrochemiluminescence of donor-substituted polycyclic aromatic hydrocarbons

Journal of organic chemistry, 1967-05, Vol.32 (5), p.1322-1329

1967

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Electrochemiluminescence of aryl-substituted isobenzofurans, isoindoles, and related substances

Journal of the American Chemical Society, 1967-08, Vol.89 (16), p.4091-4098

1967

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The beginnings of plasmomechanics： towards plasmonic strain sensors

Frontiers of materials science, 2015, Vol.9 (2), p.170-177

2015

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Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders

Poultry science, 1997-06, Vol.76 (6), p.908-913

1997

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Antioxidant properties of rosemary oleoresin in turkey sausage

Journal of food science, 1985-09, Vol.50 (5), p.1356-1359

1985

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Investigation of the mechanism of some electro-chemiluminescent processes

Journal of the American Chemical Society, 1968-01, Vol.90 (2), p.261-268

1968

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Pre-annihilation Electrochemiluminescence of Rubrene

Journal of the American Chemical Society, 1967-01, Vol.89 (1), p.188-189

1967

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Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters

Journal of food science, 1988-01, Vol.53 (1), p.62-66

1988

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Electrochemical Generation of the Phenanthrene Triplet

Journal of the American Chemical Society, 1967-01, Vol.89 (2), p.473-474

1967

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Oxidation, Reduction, and Electrochemiluminescence of Aryl-Substituted Isobenzofurans and Isoindoles

Journal of the American Chemical Society, 1966-06, Vol.88 (12), p.2864-2865

1966

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The mechanism of electrochemiluminescence

Chemical Communications (London), 1967 (3), p.106

1967

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Effects of varying levels of chloride salts on Clostridium botulinum toxin production in turkey frankfurters

Journal of food science, 1986-09, Vol.51 (5), p.1129-1131

1986

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Gamma-Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates

Journal of food science, 1987-09, Vol.52 (5), p.1137-1139

1987

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Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters

Journal of food science, 1986-09, Vol.51 (5), p.1136-1138

1986

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Research note: preparation of a low-fat reduced sodium turkey braunschweiger

Poultry science, 1991-09, Vol.70 (9), p.1998-2001

1991

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DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION

Journal of sensory studies, 1988-09, Vol.3 (2), p.137-149

1988

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ViPS Enters the Marketplace: Rochester Tel's Strategy (Part 2)

Telephony, 1986-09, Vol.211 (9), p.74

Maurer, Arthur W

1986

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Rochester Tel's ViPS Is Designed for Business Users (Part 1)

Telephony, 1986-08, Vol.211 (8), p.40

Maurer, Arthur W

1986

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Meeting the Private Network Challenge

Telephony, 1985-03, Vol.208 (9), p.53

Maurer, Arthur W

1985

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FACTORS AFFECTING THE DRYING, STABILITY, AND REHYDRATION OF FREEZE-DRIED CHICKEN MEAT

MAURER, ARTHUR JAMES

1971

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Book Reviews

Poultry Science, 1982, Vol.61 (8), p.1775

MAURER, ARTHUR J.

1982

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Aktuelle Entwicklungen im Bergbau auf nationaler und internationaler Ebene

Aktuelle Entwicklungen im Bergbau auf internationaler und nationaler Ebene

Quality characteristics of hydrocolloid-added oven-roasted turkey breasts

Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice

Oxidation, reduction, and electrochemiluminescence of donor-substituted polycyclic aromatic hydrocarbons

Electrochemiluminescence of aryl-substituted isobenzofurans, isoindoles, and related substances

The beginnings of plasmomechanics： towards plasmonic strain sensors

Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders

Antioxidant properties of rosemary oleoresin in turkey sausage

Investigation of the mechanism of some electro-chemiluminescent processes

Pre-annihilation Electrochemiluminescence of Rubrene

Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters

Electrochemical Generation of the Phenanthrene Triplet

Oxidation, Reduction, and Electrochemiluminescence of Aryl-Substituted Isobenzofurans and Isoindoles

The mechanism of electrochemiluminescence

Effects of varying levels of chloride salts on Clostridium botulinum toxin production in turkey frankfurters

Gamma-Irradiation of CIostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates

Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters

Research note: preparation of a low-fat reduced sodium turkey braunschweiger

DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION

ViPS Enters the Marketplace: Rochester Tel's Strategy (Part 2)

Rochester Tel's ViPS Is Designed for Business Users (Part 1)

Meeting the Private Network Challenge

FACTORS AFFECTING THE DRYING, STABILITY, AND REHYDRATION OF FREEZE-DRIED CHICKEN MEAT

Book Reviews

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