Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Gandois G"'
Autor:
Bouchard, Frédéric, Agnan, Yannick, Bröder, Lisa, Fouché, Julien, Hirst, Catherine, Sjöberg, Ylva, Alexis M, Behmel S, Biskaborn B, Christaki U, Dean J, Desyatkin A, Farquharson L, Fishback L, Fortier D, Fritz M, Gandois G, Hugelius L, Jardillier L, Jones B, Kanevskiy M, Lantuit H, Laurion I, Lebedeva L, Opfergelt, Sophie, Palmtag J, Roy-Léveilléee P, Rudy A, Séjourné A, Siewert M.B, Tank S, Tanski G, Teisserenc R, Vonk J.E., Zolkos S
Publikováno v:
Advances in Polar Science, Vol. 31, no. 3, p. 153-155 (2020)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1493::657b9044cd22e050df038a3f0094a6f2
https://hdl.handle.net/2078.1/229291
https://hdl.handle.net/2078.1/229291
Publikováno v:
Journal de medecine de Bordeaux et du Sud-Ouest [J Med Bord] 1955 Oct; Vol. 132 (10), pp. 964-74.
Autor:
Tully, Thomas1,2 thomas.tully@upmc.fr, Potapov, Mikhail3
Publikováno v:
PLoS ONE. 9/10/2015, Vol. 10 Issue 9, p1-18. 18p.
Autor:
Rosset, T., Gandois, L., Le Roux, G., Teisserenc, R., Durantez Jimenez, P., Camboulive, T., Binet, S.
Publikováno v:
Journal of Geophysical Research. Biogeosciences; Nov2019, Vol. 124 Issue 11, p3448-3464, 17p
Autor:
Watanabe A; Graduate School of Bioagricultural Sciences, Nagoya University, Chikusa, Nagoya, 464-8601, Japan. akiraw@agr.nagoya-u.ac.jp., Katoh M; Graduate School of Bioagricultural Sciences, Nagoya University, Chikusa, Nagoya, 464-8601, Japan., McMaster M; The Macaulay Institute (Present: the James Hutton Institute), Craigiebuckler, Aberdeen, AB18 5QH, UK., Anderson HA; The Macaulay Institute (Present: the James Hutton Institute), Craigiebuckler, Aberdeen, AB18 5QH, UK.
Publikováno v:
Analytical sciences : the international journal of the Japan Society for Analytical Chemistry [Anal Sci] 2021 Dec 10; Vol. 37 (12), pp. 1719-1725. Date of Electronic Publication: 2021 Jun 18.
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutriti
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perish
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While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of
Autor:
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Dans des sociétés qui ont connu une forte scolarisation de la formation professionnelle, la question de la construction de rapports entre éducation et économie se pose avec acuité. Ce livre établit un diagnostic sur l'état du développement de