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Akademický článek

Permafrost, active layer, and meteorological data (2010–2020) at the Mahan Mountain relict permafrost site of northeastern Qinghai–Tibet Plateau

Autor: T. Wu, C. Xie, X. Zhu, J. Chen, W. Wang, R. Li, A. Wen, D. Wang, P. Lou, C. Shang, Y. La, X. Wei, X. Ma, Y. Qiao, X. Wu, Q. Pang, G. Hu

Publikováno v: Earth System Science Data, Vol 14, Pp 1257-1269 (2022)

Relict permafrost presents an ideal opportunity to understand the impacts of climatic warming on the ground thermal regime since it is characterized by a mean annual ground temperature close to 0 ∘C and relatively thin permafrost. The long-term and

Externí odkaz: https://doaj.org/article/16d49b4f130d4194a00a0e05438aebee

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Akademický článek

A 1 km resolution soil organic carbon dataset for frozen ground in the Third Pole

Autor: D. Wang, T. Wu, L. Zhao, C. Mu, R. Li, X. Wei, G. Hu, D. Zou, X. Zhu, J. Chen, J. Hao, J. Ni, X. Li, W. Ma, A. Wen, C. Shang, Y. La, X. Ma, X. Wu

Publikováno v: Earth System Science Data, Vol 13, Pp 3453-3465 (2021)

Soil organic carbon (SOC) is very important in the vulnerable ecological environment of the Third Pole; however, data regarding the spatial distribution of SOC are still scarce and uncertain. Based on multiple environmental variables and soil profile

Externí odkaz: https://doaj.org/article/e3d65a25d32f4fabaf979e938876c077

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Kniha

En Camino Hacia una Nueva Constitución : Opinan Los Académicos. [elektronicky zdroj]

Autor: Academia Chilena de Ciencias Sociales, Políticas y Morales y la PUCV

Externí odkaz: Kolekce e-knih KNAV (Registrovani uzivatele: plny text online 5 minut, dalsi pristup na vyzadani. Registered users: full text online 5 minutes, further access on request.)

Akademický článek

Influence of the deep fat frying process on the lipid profile of the fat contained in the 'french' type fried potato using palm olein

Autor: J. Marcano, Y. La Rosa, N. Salinas

Publikováno v: Grasas y Aceites, Vol 61, Iss 1, Pp 24-29 (2010)

The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type “french” (Solanum tuberosum) using palm oil. This marked the first fat

Externí odkaz: https://doaj.org/article/1905c9a70ff646f59c30284ecfafde8c

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