Katalog der Deutschen Nationalbibliothek

Expertensuche ?

Servicezeiten in Frankfurt am Main ab 1. Dezember 2025: Montag bis Freitag 9–18 Uhr und Samstag 10–16 Uhr
Service hours in Frankfurt am Main from 1 December 2025: Monday to Friday 9:00-18:00 and Saturday 10:00-16:00

Leichte Bedienung, intuitive Suche: Die Betaversion unseres neuen Katalogs ist online! → Zur Betaversion des neuen DNB-Katalogs

Die Lesesäle für Geisteswissenschaften, Naturwissenschaften, der Alte Lesesaal Technik und der Anne-Frank-Shoah-Lesesaal in Leipzig schließen am 04.02.2026 wegen einer Veranstaltung bereits um 15 Uhr. Die weiteren Lesesäle sowie die Servicetheke sind zu den regulären Zeiten geöffnet. //
The humanities reading room, the natural science reading room, the old technology reading room and the reading room of the Anne-Frank-Shoah-Library will close at 15:00 on 4 February 2026 due to an event. The other reading rooms and the service desk will be open during regular hours.

Ergebnis der Suche nach: "138226660"
im Bestand: Gesamter Bestand

21 - 30 von 54

	21	Emulsifying properties of lentil protein preparations obtained by dry fractionation Enthalten in European food research and technology 22.10.2021: 1-11
	22	Effect of varying salt concentration on iridescence in precooked pork meat Enthalten in European food research and technology 4.10.2021: 1-12
	23	Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes Enthalten in Journal of food measurement and characterization 4.2.2021: 1-18
	24	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Bosse, Ramona. - Hohenheim : Universität Hohenheim, 2020
	25	Foaming of acid-hydrolyzed insoluble microalgae proteins from Chlorella protothecoides Dai, Laixin. - Hohenheim : Universität Hohenheim, 2020
	26	Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability Ralla, Theo. - Hohenheim : Universität Hohenheim, 2020
	27	Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Enthalten in European food research and technology 20.10.2020: 1-12
	28	Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami) Enthalten in Journal of food science and technology 17.7.2020: 1-9
	29	The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates Enthalten in Food biophysics 15.4.2020: 1-10
	30	Foaming of Acid-Hydrolyzed Insoluble Microalgae Proteins from Chlorella protothecoides Enthalten in Food biophysics 14.4.2020: 1-8

21 - 30 von 54

Alle Materialarten > Artikel (54)

Alle Standorte

Aktionen

Administration