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POTSDAM,UNIVERSITAT

B. H. Junker, Sucrose breakdown in the potato tuber. Ph.D. thesis, Universitat Potsdam, 2004. [Pg.240]

Institut ftir Chemie, Universitat Potsdam, Karl-Liebknecht-Strasse 24-25,... [Pg.185]

Institut fUr Organische Chemie und Strukturanalytik, Universitat Potsdam, D-I4415 Potsdam, Germany... [Pg.217]

Erich Kleinpeter (41), Chemisches Institut der Universitat Potsdam,... [Pg.366]

Prof. Dr. Dieter Neher Institut fur Physik und Astronomie Universitat Potsdam Karl-Liebknecht.Str. 24-25 14476 Potsdam-Golm, Germany neher uni-potsdam.de... [Pg.328]

Sorrel Ph (2006) The Aral Sea apalaeoclimate archive. PhD thesis, Universitat Potsdam and Universite Claude Bernard -Lyon 1, Potsdam, Lyon, http //opus.kobv.de/ubp/volltexte/2006/ 780/pdf/sorrel diss.pdf. Accessed July 2008... [Pg.301]

Institut fur Physik, Universitat Potsdam, Postfach 601553,D-144 5 Potsdam, Germany bernd agnld.uni-potsdam.de... [Pg.397]

Institut fiir Festkorperphysik, Universitat Potsdam, Rudower Chaussee 5, D-12484 Berlin, Germany... [Pg.280]

Universitat Potsdam, 280 University de Mons-Hainaut, 308 University Louis Pasteur, 445 University of Akron, 2 University of Arizona, 218 University of California—Santa Barbara, 308... [Pg.548]

University of Potsdam (Germany), 70 Westf ische Wilhelms-Universitat Munster (Germany), 165... [Pg.178]

K. Schilling, Charakterisierung mizellarer Systeme mit der Analytischen Ultrazentrifuge—Synthese von Titandioxid in mizellaren Reaktionsrdumen, PhD thesis, Universitat Potsdam, 1999... [Pg.61]

Institut fUr Chemie, Universitat Potsdam, Karl-Liebknecht-Strafie 24-25, Haus 25, 14476 Potsdam (Golm), Germany e-mail koetz rz.uni-potsdam.de... [Pg.149]

Universitat Potsdam, Institut flir Physik, Lehrstuhl Physik kondensierter Materie, Potsdam, Germany Universitat Osnabrllck, Fachbereich Physik, Osnabrtlck, Germany... [Pg.121]

Institut fur Chemie, Universitat Potsdam, Potsdam, Germany 12.1 INTRODUCTION... [Pg.253]

Olivecrona, T, Bengtsson, G. Lipase in milk. In Lipases (Eds. Borgstrijm, B., Brockman, H.L.), p. 205, Elsevier Science Publ., Amsterdam. 1984 Ott, A. Fay, L.B., Chtiintreau, A. Determination and origin of the aroma impact compounds of yoghurt flavor. In Flavour perception. Aroma evaluation (Eds. H.P. Kruse, M. Rothe) Universitat Potsdam, 1997, p. 203... [Pg.544]

Schieberle, P., Heller, C. Influence of processing and storage on the formation of the metallic smelling (E,Z)-2,6-nonadienol in buttermilk. In Flavour perception — Aroma evaluation (Eds. H.P. Kruse, M. Rothe), Universitat Potsdam, 1997, pp. 213 Setfii, E., Buys, E.M., Donkin, E.F. Significance of the lactoperoxidase system in the dairy industry tuid its potential applications a review. Trends Food Sci. Technol. 16, 137 (2005)... [Pg.545]

S Beuermann, University of Potsdam, Potsdam/Goim, Germany M Buback, Georg-August-Universitat Gottingen, Gottingen, Germany... [Pg.875]

We investigated the improvement of the mobility by a HMDS treatment for different polymers. The procedure is based on an optimization of the process developed by Prof. Neher (Universitat Potsdam). At first the silicon dioxide surface is treated with an oxygen plasma (2 min, P = 300 W). Then the sample is deposited into the HMDS vapor for 26 h at 60 C. The last step of this surface modification is rinsing (3 min toluol, 3 min diethylether). [Pg.176]

K Gassenmeier. Stability of flavor compounds in yogurt. In HP Kruse, M Rothe, eds. Flavour Perception—Aroma Evaluation. Potsdam Eigenverlag Universitat Potsdam, 1997, pp 495 98. [Pg.265]

See other pages where POTSDAM,UNIVERSITAT is mentioned: [Pg.41]    [Pg.41]    [Pg.677]    [Pg.739]    [Pg.41]    [Pg.121]    [Pg.734]    [Pg.736]    [Pg.544]    [Pg.28]    [Pg.569]    [Pg.32]    [Pg.794]    [Pg.533]    [Pg.586]    [Pg.63]    [Pg.985]    [Pg.168]    [Pg.133]    [Pg.734]    [Pg.736]    [Pg.3239]   
See also in sourсe #XX -- [ Pg.33 ]



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