Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State
Autor*in: |
Kato, Akio [verfasserIn] |
---|
Format: |
Artikel |
---|
Erschienen: |
1993 |
---|
Umfang: |
4 |
---|
Übergeordnetes Werk: |
Enthalten in: Journal of agricultural and food chemistry - Columbus, Ohio : American Chemical Soc., 1953, 41(1993), 4, Seite 540-543 |
---|---|
Übergeordnetes Werk: |
volume:41 ; year:1993 ; number:4 ; pages:540-543 ; extent:4 |
Katalog-ID: |
OLC1704456533 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | OLC1704456533 | ||
003 | DE-627 | ||
005 | 20230508083344.0 | ||
007 | tu | ||
008 | 050917s1993 xx ||||| 00| ||und c | ||
035 | |a (DE-627)OLC1704456533 | ||
035 | |a (DE-599)GBVOLC1704456533 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
082 | 0 | 4 | |a 630 |a 640 |a 540 |
084 | |a 58.27 |2 bkl | ||
084 | |a 58.34 |2 bkl | ||
084 | |a 42.63 |2 bkl | ||
100 | 1 | |a Kato, Akio |e verfasserin |4 aut | |
245 | 1 | 0 | |a Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
264 | 1 | |c 1993 | |
300 | |a 4 | ||
336 | |a Text |b txt |2 rdacontent | ||
337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
338 | |a Band |b nc |2 rdacarrier | ||
700 | 1 | |a Minaki, Kazuaki |4 oth | |
700 | 1 | |a Kobayashi, Kunihiko |4 oth | |
773 | 0 | 8 | |i Enthalten in |t Journal of agricultural and food chemistry |d Columbus, Ohio : American Chemical Soc., 1953 |g 41(1993), 4, Seite 540-543 |w (DE-627)129602795 |w (DE-600)241619-0 |w (DE-576)015096610 |x 0021-8561 |7 nnns |
773 | 1 | 8 | |g volume:41 |g year:1993 |g number:4 |g pages:540-543 |g extent:4 |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_OLC | ||
912 | |a SSG-OLC-TEC | ||
912 | |a SSG-OLC-CHE | ||
912 | |a SSG-OLC-PHA | ||
912 | |a SSG-OLC-DE-84 | ||
912 | |a SSG-OPC-FOR | ||
912 | |a GBV_ILN_21 | ||
912 | |a GBV_ILN_65 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_183 | ||
912 | |a GBV_ILN_252 | ||
912 | |a GBV_ILN_2006 | ||
912 | |a GBV_ILN_2010 | ||
912 | |a GBV_ILN_2021 | ||
912 | |a GBV_ILN_4012 | ||
912 | |a GBV_ILN_4046 | ||
912 | |a GBV_ILN_4219 | ||
912 | |a GBV_ILN_4302 | ||
912 | |a GBV_ILN_4305 | ||
912 | |a GBV_ILN_4306 | ||
912 | |a GBV_ILN_4307 | ||
912 | |a GBV_ILN_4315 | ||
936 | b | k | |a 58.27 |q AVZ |
936 | b | k | |a 58.34 |q AVZ |
936 | b | k | |a 42.63 |q AVZ |
951 | |a AR | ||
952 | |d 41 |j 1993 |e 4 |h 540-543 |g 4 |
author_variant |
a k ak |
---|---|
matchkey_str |
article:00218561:1993----::mrvmnoeusfigrprisfgwiertisyhatcmnoplschrdtr |
hierarchy_sort_str |
1993 |
bklnumber |
58.27 58.34 42.63 |
publishDate |
1993 |
allfields |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Kato, Akio verfasserin aut Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State 1993 4 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Minaki, Kazuaki oth Kobayashi, Kunihiko oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 41(1993), 4, Seite 540-543 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:41 year:1993 number:4 pages:540-543 extent:4 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 41 1993 4 540-543 4 |
spelling |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Kato, Akio verfasserin aut Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State 1993 4 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Minaki, Kazuaki oth Kobayashi, Kunihiko oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 41(1993), 4, Seite 540-543 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:41 year:1993 number:4 pages:540-543 extent:4 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 41 1993 4 540-543 4 |
allfields_unstemmed |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Kato, Akio verfasserin aut Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State 1993 4 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Minaki, Kazuaki oth Kobayashi, Kunihiko oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 41(1993), 4, Seite 540-543 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:41 year:1993 number:4 pages:540-543 extent:4 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 41 1993 4 540-543 4 |
allfieldsGer |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Kato, Akio verfasserin aut Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State 1993 4 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Minaki, Kazuaki oth Kobayashi, Kunihiko oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 41(1993), 4, Seite 540-543 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:41 year:1993 number:4 pages:540-543 extent:4 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 41 1993 4 540-543 4 |
allfieldsSound |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 DE-627 ger DE-627 rakwb 630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Kato, Akio verfasserin aut Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State 1993 4 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Minaki, Kazuaki oth Kobayashi, Kunihiko oth Enthalten in Journal of agricultural and food chemistry Columbus, Ohio : American Chemical Soc., 1953 41(1993), 4, Seite 540-543 (DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 0021-8561 nnns volume:41 year:1993 number:4 pages:540-543 extent:4 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 58.27 AVZ 58.34 AVZ 42.63 AVZ AR 41 1993 4 540-543 4 |
source |
Enthalten in Journal of agricultural and food chemistry 41(1993), 4, Seite 540-543 volume:41 year:1993 number:4 pages:540-543 extent:4 |
sourceStr |
Enthalten in Journal of agricultural and food chemistry 41(1993), 4, Seite 540-543 volume:41 year:1993 number:4 pages:540-543 extent:4 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
dewey-raw |
630 |
isfreeaccess_bool |
false |
container_title |
Journal of agricultural and food chemistry |
authorswithroles_txt_mv |
Kato, Akio @@aut@@ Minaki, Kazuaki @@oth@@ Kobayashi, Kunihiko @@oth@@ |
publishDateDaySort_date |
1993-01-01T00:00:00Z |
hierarchy_top_id |
129602795 |
dewey-sort |
3630 |
id |
OLC1704456533 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1704456533</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230508083344.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">050917s1993 xx ||||| 00| ||und c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1704456533</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1704456533</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.27</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.63</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kato, Akio</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">4</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Minaki, Kazuaki</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kobayashi, Kunihiko</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of agricultural and food chemistry</subfield><subfield code="d">Columbus, Ohio : American Chemical Soc., 1953</subfield><subfield code="g">41(1993), 4, Seite 540-543</subfield><subfield code="w">(DE-627)129602795</subfield><subfield code="w">(DE-600)241619-0</subfield><subfield code="w">(DE-576)015096610</subfield><subfield code="x">0021-8561</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:41</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:540-543</subfield><subfield code="g">extent:4</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-FOR</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_21</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_183</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4302</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.27</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.63</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">41</subfield><subfield code="j">1993</subfield><subfield code="e">4</subfield><subfield code="h">540-543</subfield><subfield code="g">4</subfield></datafield></record></collection>
|
author |
Kato, Akio |
spellingShingle |
Kato, Akio ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
authorStr |
Kato, Akio |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)129602795 |
format |
Article |
dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 540 - Chemistry & allied sciences |
delete_txt_mv |
keep |
author_role |
aut |
collection |
OLC |
remote_str |
false |
illustrated |
Not Illustrated |
issn |
0021-8561 |
topic_title |
630 640 540 58.27 bkl 58.34 bkl 42.63 bkl Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
topic |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 |
topic_unstemmed |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 |
topic_browse |
ddc 630 bkl 58.27 bkl 58.34 bkl 42.63 |
format_facet |
Aufsätze Gedruckte Aufsätze |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
nc |
author2_variant |
k m km k k kk |
hierarchy_parent_title |
Journal of agricultural and food chemistry |
hierarchy_parent_id |
129602795 |
dewey-tens |
630 - Agriculture 640 - Home & family management 540 - Chemistry |
hierarchy_top_title |
Journal of agricultural and food chemistry |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)129602795 (DE-600)241619-0 (DE-576)015096610 |
title |
Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
ctrlnum |
(DE-627)OLC1704456533 (DE-599)GBVOLC1704456533 |
title_full |
Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
author_sort |
Kato, Akio |
journal |
Journal of agricultural and food chemistry |
journalStr |
Journal of agricultural and food chemistry |
isOA_bool |
false |
dewey-hundreds |
600 - Technology 500 - Science |
recordtype |
marc |
publishDateSort |
1993 |
contenttype_str_mv |
txt |
container_start_page |
540 |
author_browse |
Kato, Akio |
container_volume |
41 |
physical |
4 |
class |
630 640 540 58.27 bkl 58.34 bkl 42.63 bkl |
format_se |
Aufsätze |
author-letter |
Kato, Akio |
dewey-full |
630 640 540 |
title_sort |
improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through maillard reaction in a dry state |
title_auth |
Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 SSG-OPC-FOR GBV_ILN_21 GBV_ILN_65 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2021 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4302 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4315 |
container_issue |
4 |
title_short |
Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State |
remote_bool |
false |
author2 |
Minaki, Kazuaki Kobayashi, Kunihiko |
author2Str |
Minaki, Kazuaki Kobayashi, Kunihiko |
ppnlink |
129602795 |
mediatype_str_mv |
n |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth |
up_date |
2024-07-04T01:06:21.913Z |
_version_ |
1803608582431703040 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1704456533</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230508083344.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">050917s1993 xx ||||| 00| ||und c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1704456533</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1704456533</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">540</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.27</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">42.63</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Kato, Akio</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Improvement of Emulsifying Properties of Egg White Proteins by the Attachment of Polysaccharide through Maillard Reaction in a Dry State</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">4</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Minaki, Kazuaki</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kobayashi, Kunihiko</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of agricultural and food chemistry</subfield><subfield code="d">Columbus, Ohio : American Chemical Soc., 1953</subfield><subfield code="g">41(1993), 4, Seite 540-543</subfield><subfield code="w">(DE-627)129602795</subfield><subfield code="w">(DE-600)241619-0</subfield><subfield code="w">(DE-576)015096610</subfield><subfield code="x">0021-8561</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:41</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:540-543</subfield><subfield code="g">extent:4</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-FOR</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_21</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_183</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2006</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2021</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4302</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4315</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.27</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">42.63</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">41</subfield><subfield code="j">1993</subfield><subfield code="e">4</subfield><subfield code="h">540-543</subfield><subfield code="g">4</subfield></datafield></record></collection>
|
score |
7.4002886 |