Zobrazeno 1 - 10
of 41
pro vyhledávání: '"TECHNOLOGICAL PROCEDURES"'
Autor:
Luca Odette, Monica Tatarciuc, Anca Vitalariu, Norina Forna, Roxana Ionela Vasluianu, Antoanela Beldiman, Maria Alexandra Martu, Ioana Mârțu, Lupu Costin
Publikováno v:
Romanian Journal of Oral Rehabilitation, Vol 16, Iss 3, Pp 172-180 (2024)
Oral rehabilitation is a crucial aspect of dental medicine, focusing on restoring and enhancing the function, aesthetics, and overall quality of life for patients with missing or compromised teeth. The use of technology in restorative dentistry has s
Externí odkaz:
https://doaj.org/article/56c87df93f2241a188046c846d605bba
Autor:
Valeria Lorena Poloni, María Belén Bainotti, Ladislao Díaz Vergara, Franco Escobar, Mariana Montenegro, Lilia Cavaglieri
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 132-140 (2021)
The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was
Externí odkaz:
https://doaj.org/article/c88c242d614b43ff8fb978892fd4deb8
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Kozlová, Jana
The bachelor's thesis "Classic confectionery products in a modern trend in theoretical and practical teaching" focuses on a basic division into Macaroon products and Pavlov's desserts and their description. The main part contains a description of new
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::cbf68e63924d765455e96f6950abd21b
http://www.nusl.cz/ntk/nusl-527221
http://www.nusl.cz/ntk/nusl-527221
Publikováno v:
Ученые записки Казанского университета. Серия Гуманитарные науки / Proceedings of Kazan University. Humanities Series. 155(6):212-219
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=469131
Autor:
Yankova, Ganka
Publikováno v:
Годишник на Шуменския университет "Епископ Константин Преславски". Факултет по хуманитарни науки / Annual of Konstantin Preslavsky University, Shumen. Faculty of the Humanities. XXIV(1):232-276
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=692209
Autor:
Šuštaršič, Eva
Sušene salame so eden od najbolj prepoznavnih mesnih izdelkov na našem trgu. Izdelane so iz presnega mesa in maščobnega tkiva, soli/nitritne soli, sladkorja in začimb. V industrijski proizvodnji se nadevu za salame dodajaje še nekateri drugi ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::55c097282aa6f62566361c967170c99c
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=134951
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=134951
Autor:
María Belén Bainotti, Franco Matias Escobar, Lilia Reneé Cavaglieri, Ladislao Ivan Diaz Vergara, Valeria Lorena Poloni, Mariana Angélica Montenegro
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 132-140 (2021)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Current Research in Food Science
Current Research in Food Science, Vol 4, Iss, Pp 132-140 (2021)
The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb2d3e585ec9dee9f088b8daa112959
https://www.sciencedirect.com/science/article/pii/S2665927121000101?via=ihub
https://www.sciencedirect.com/science/article/pii/S2665927121000101?via=ihub
Autor:
Kržin, Maja
Vino ni le alkoholna pijača, ki jo uživamo ob posebnih priložnostih, ampak je tudi vir različnih bioaktivnih spojin, ki lahko ugodno vplivajo na naše zdravje. Vino, zlasti rdeče, vsebuje nabor različnih bioaktivnih spojin, kot so antocianini,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::3175ce15bd2da73eef87a8d1409908b5
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=130525
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=130525
Publikováno v:
Applied Adhesion Science, Vol 6, Iss 1, Pp 1-20 (2018)
Applied Adhesion Science. 2018, vol. 6, issue 1, p. 1-20.
Applied Adhesion Science. 2018, vol. 6, issue 1, p. 1-20.
It would not be an exaggeration to say that adhesive joints have been an essential part of the construction industry for several decades now. However, a substantial disadvantage of bonded joints are the very strict requirements for adherence to the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ad3876fca2f30b0ee30095b3aa2f387
http://link.springer.com/article/10.1186/s40563-018-0114-3
http://link.springer.com/article/10.1186/s40563-018-0114-3