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1
المؤلفون: Simo Laakso, Pekka Reinikainen, J. Olkku, A. Kaukovirta-Norja
المصدر: Journal of the Institute of Brewing. 104:327-332
مصطلحات موضوعية: Chromatography, Aqueous solution, Curing (food preservation), biology, Chemistry, Barley Malt, Linoleic acid, food and beverages, Aqueous suspension, chemistry.chemical_compound, Lipoxygenase, Lipid oxidation, biology.protein, Fatty acid composition, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::11a2cfa86ee3a9be1bec0a368caf36edTest
https://doi.org/10.1002/j.2050-0416.1998.tb01004.xTest -
2
المؤلفون: J. Barrett, C. M. Griffiths, Barbara Kirsop
المصدر: Journal of the Institute of Brewing. 73:445-450
مصطلحات موضوعية: Acid content, Curing (food preservation), Mashing, immune system diseases, Chemistry, hemic and lymphatic diseases, Proteolytic enzymes, food and beverages, Food science, Free amino, Chemical composition, digestive system diseases, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::94b94df04258bf86d6509f89aae47f43Test
https://doi.org/10.1002/j.2050-0416.1967.tb03068.xTest -
3
المؤلفون: Arthur Amos
المصدر: Journal of the Institute of Brewing. 39:140-143
مصطلحات موضوعية: Materials science, Curing (food preservation), Composite material, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::376045c411d0fe459bc47964f91446b9Test
https://doi.org/10.1002/j.2050-0416.1933.tb05453.xTest -
4
المؤلفون: B A Arthur Amos
المصدر: Journal of the Institute of Brewing. 16:142-163
مصطلحات موضوعية: Materials science, Curing (food preservation), chemistry, Botany, chemistry.chemical_element, Pulp and paper industry, Sulfur, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::2d4183974cd9e481353305f3edb48e8bTest
https://doi.org/10.1002/j.2050-0416.1910.tb04691.xTest -
5
المؤلفون: R. K. Logan
المصدر: Journal of the Institute of Brewing. 60:340-343
مصطلحات موضوعية: Air velocity, Curing (food preservation), Moisture, Kiln, business.industry, Chemistry, Mineralogy, Process engineering, business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::faa2795a2c4431858d0d964844be739aTest
https://doi.org/10.1002/j.2050-0416.1954.tb02760.xTest -
6
المؤلفون: J. A. Collier, O. T. Griffin, P. D. Shields
المصدر: Journal of the Institute of Brewing. 74:154-163
مصطلحات موضوعية: chemistry.chemical_compound, Curing (food preservation), chemistry, Starch, High Energy Physics::Lattice, High Energy Physics::Phenomenology, Flavour, High Energy Physics::Experiment, Air drying, Food science, Physics::Atmospheric and Oceanic Physics, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5a96e74cf54474ee37067262788b9a3aTest
https://doi.org/10.1002/j.2050-0416.1968.tb03109.xTest -
7
المؤلفون: Arthur Amos
المصدر: Journal of the Institute of Brewing. 40:95-99
مصطلحات موضوعية: Materials science, Curing (food preservation), Composite material, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3e747346a7c0b14e781f252c585076efTest
https://doi.org/10.1002/j.2050-0416.1934.tb05513.xTest -
8
المؤلفون: John B. Westwood
المصدر: Journal of the Institute of Brewing. 40:239-240
مصطلحات موضوعية: Curing (food preservation), Materials science, Moisture, Kiln, Pulp and paper industry, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8fe32732db9ae99a0ab58c967a3be231Test
https://doi.org/10.1002/j.2050-0416.1934.tb05531.xTest