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

41 - 50 von 54

	41	Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach Enthalten in Food biophysics 18.6.2016: 1-9
	42	Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry Enthalten in Food and bioprocess technology 10.6.2016: 1-14
	43	A research note: effect of pH on meat iridescence in precooked cured pork Enthalten in Biomed Central (London): BMC Research Notes Bd. 15, 22.2.2022, Nr. 1, date:12.2022: 1-4
	44	Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Enthalten in European food research and technology Bd. 249, 21.2.2023, Nr. 4, date:4.2023: 1147
	45	Effect of cutting set variations on structural and functional properties of hamburgers Enthalten in European food research and technology Bd. 250, 15.12.2023, Nr. 3, date:3.2024: 701-713
	46	Emulsifying Properties of Natural Extracts from Panax ginseng L Enthalten in Food biophysics Bd. 12, 4.12.2017, Nr. 4, date:12.2017: 479-490
	47	Impact of microfluidization on colloidal properties of insoluble pea protein fractions Enthalten in European food research and technology Bd. 247, 6.2.2021, Nr. 3, date:3.2021: 545-554
	48	Influence of meat batter addition in ground beef on structural properties and quality parameters Enthalten in European food research and technology Bd. 248, 13.7.2022, Nr. 10, date:10.2022: 2509-2520
	49	Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages Enthalten in European food research and technology Bd. 246, 12.12.2019, Nr. 3, date:3.2020: 471-484
	50	Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages Enthalten in European food research and technology Bd. 248, 6.3.2022, Nr. 6, date:6.2022: 1469-1484

41 - 50 von 54

Alle Materialarten > Artikel (54)

Alle Standorte

Aktionen

Administration