Novedades Ayuda Acceso institucional

Buscar recursos académicos

Encontrá libros, artículos, revistas, tesis y otros recursos académicos. Buscá, elegí el resultado correcto y accedé al contenido.

Búsqueda avanzada
Qué reúne NODOVOX Discovery: catálogos institucionales, recursos electrónicos, revistas de acceso abierto, colecciones disponibles y enlaces de consulta académica.
medicina forense derecho revistas Open Access texto completo

Resultados

6 resultados encontrados.

Tipos de recurso: Libro electrónico Artículo Revista Tesis Capítulo
Búsqueda académica
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Artículo
Acceso abierto Artículo DOAJ
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Jae-Yun Shim et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
Three-dimensional femtosecond laser processing for lab-on-a-chip applications
Artículo
Acceso abierto Artículo DOAJ
Three-dimensional femtosecond laser processing for lab-on-a-chip applications
Sima Felix et al · Wiley · 2018 · ISSN 2192-8606
The extremely high peak intensity associated with ultrashort pulse width of femtosecond laser allows us to induce nonlinear interaction such as multiphoton absorption and tunneling ionization with materials that are tran...
LCC TENDOlBoeXNpY3M~Idioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Artículo
Material complementario disponible Artículo DOAJ
Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Yongfeng Liu et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract Cheese consumption has been gradually increased in China. However, both the manufacturing process of cheese and the utilization of its main by-product were not well developed. Based on the sensory evaluation, Bo...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Material complementario disponibleEl enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Abrir material Ficha bibliográfica
Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor
Artículo
Acceso abierto Artículo DOAJ
Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor
Il-Byeong Kang et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, proces...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
Dilemmas of labor in Latin America: reorganizing industrial relations in a new era
Artículo
Acceso abierto Artículo CONICET Digital
Dilemmas of labor in Latin America: reorganizing industrial relations in a new era
Dobrusin, Bruno Nicolas et al · Korea Labor Institute · 2018 · ISSN 1599-8355
Latin American industrial relations have changed dramatically in the past three decades. The advance of neoliberal policy-making has meant deepening flexibility, growing informal markets, and the retreat of the State as ...
Idioma kor
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Disponible en línea Ficha bibliográfica
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Artículo
Material complementario disponible Artículo DOAJ
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Müge Urgu et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Material complementario disponibleEl enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Abrir material Ficha bibliográfica