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45 weitere Werte:
- chemistry.chemical_compound 24 Treffer
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- chitosan 4 Treffer
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- emulsion 3 Treffer
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- pepper 3 Treffer
- response surface methodology 3 Treffer
- solubility 3 Treffer
Verlag
Sprache
Inhaltsanbieter
49 Treffer
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In: Journal of Food Engineering, Jg. 334 (2022-12-01), S. 111160-111160Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 263 (2019-12-01), S. 326-336Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 247 (2019-04-01), S. 1-8Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 244 (2019-03-01), S. 126-135Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 241 (2019), S. 136-148Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 217 (2018), S. 108-114Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 294 (2021-04-01), S. 110408-110408Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 200 (2017-05-01), S. 81-86Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 282 (2020-10-01), S. 110024-110024Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 280 (2020-09-01), S. 109990-109990Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 178 (2016-06-01), S. 90-94Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 170 (2016-02-01), S. 136-143Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 158 (2015-08-01), S. 86-93Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 266 (2020-02-01), S. 109696-109696Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 129 (2014-05-01), S. 38-46Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 126 (2014-04-01), S. 1-6Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 117 (2013-08-01), S. 477-485Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 111 (2012-07-01), S. 102-109Online unknownZugriff:
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A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosanIn: Journal of Food Engineering, Jg. 111 (2012-07-01), S. 343-350Online unknownZugriff:
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In: Journal of Food Engineering, Jg. 110 (2012-05-01), S. 232-239Online unknownZugriff: