Katalog der Deutschen Nationalbibliothek

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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.

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	51	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
	52	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
	53	Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound Enthalten in Food and bioprocess technology Bd. 11, 13.1.2018, Nr. 4, date:4.2018: 797-808
	54	Osmotic Dehydration of Liposomal Dispersions: Influence of Particle Size and Electrostatic Deposition of Cold Water Fish Skin Gelatin Enthalten in Food biophysics Bd. 11, 5.10.2016, Nr. 4, date:12.2016: 417-428
	55	Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues Enthalten in European food research and technology Bd. 249, 13.1.2023, Nr. 4, date:4.2023: 1089-1096
	56	Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene Enthalten in European food research and technology Bd. 246, 18.1.2020, Nr. 3, date:3.2020: 599-608
	57	Weiss, Jochen 1969- / Naturwissenschaftler