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Caracterización química de lodos vermicompostados y su efecto en tomate de cáscara (Physalis ixocarpa Brot.)
Autor:in:
INGENIERO AMBIENTAL Maximino García Camilo (Author)
Subject:
Chemistry - Food Chemistry
Category:
Diploma Thesis , 2011 , Grade: 9.5
Price:
US$ 31.99
Contribution à l’étude des caractéristiques physico-chimiques et l’appréciation organoleptique de quelques variétés d’huile d’olive de quelques wilayas de l’Est Algérien
Autor:in:
Fatima Zohra Boutata (Author)
Subject:
Chemistry - Food Chemistry
Category:
Diploma Thesis , 2017 , Grade: 16
Price:
US$ 31.99
Einfluß der Oberflächenspannung auf das Schäumen von Getränken
Autor:in:
Sebastian Loitsch (Author)
Subject:
Chemistry - Food Chemistry
Category:
Examination Thesis , 1999 , Grade: 1.3
Price:
US$ 36.99
Hydroxyl-Radikale in Lebensmitteln
Autor:in:
Dipl.-Ing. Peter Mikulas (Author)
Subject:
Chemistry - Food Chemistry
Category:
Diploma Thesis , 1999 , Grade: sehr gut
Price:
US$ 36.99
Identifikation von Promotorelementen, die zu einer CAR-abhängigen Induktion von INDY führen. Nachweis der funktionellen Relevanz
Autor:in:
Christine Ploschenz (Author)
Subject:
Chemistry - Food Chemistry
Category:
Bachelor Thesis , 2011 , Grade: 1,0
Price:
US$ 31.99