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  • Iranian Fisheries Science Research Institute  (2)
  • Peter Lang International Academic Publishing Group  (2)
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  • 1
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    Peter Lang International Academic Publishing Group
    Publication Date: 2022-05-12
    Description: 〈P〉Die Südosteuropa-Studien werden von der in München ansässigen Südosteuropa-Gesellschaft, der wichtigsten Wissenschaftsorganisation der Südosteuropa-Forschung im deutschsprachigen Raum, herausgegeben. Sie dienen der vertieften und interdisziplinären wissenschaftlichen Darstellung wichtiger Themen aus der Südosteuropa-Forschung. Auch Fragen zur aktuellen politischen und sozio-ökonomischen Entwicklung in der Region Südosteuropa werden aufgegriffen. Herausgeber der Einzelbände sind renommierte Repräsentanten der deutschen und internationalen Südosteuropa-Forschung.〈/P〉
    Keywords: 1990s ; Berend ; Central ; Changes ; Eastern ; Europe ; Long ; Politik ; Serbien ; Slavische Sprachwissenschaft ; Structural ; Südosteuropa ; Term ; Transforming ; Zeitgeschichte ; bic Book Industry Communication::J Society & social sciences
    Language: German
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  • 2
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    Peter Lang International Academic Publishing Group
    Publication Date: 2022-05-12
    Description: The present thesis deliberately restricts its area of research in various ways. First, it will only investigate changes in vocabulary that represent semantic change or that can be related to changes in the speakers' attitudes or societal values; any other change (related to stress, orthography, etc.) will not be considered. Second, and more importantly, it will focus on a group of words that is closely defined in two ways - (i) thematically, in that these words must form part of economic terminology, and (ii) in relation to the type of text in which these words are used, namely legal texts, in particular laws. The study will also investigate whether the meanings of pre-Revolutionary terms that have been revived since perestroika differ from their original senses.
    Keywords: bourgeois terms ; calques ; Changes ; Economic ; indigenous formations ; loan-words ; Perestroika ; Rajewsky ; Russian ; since ; socialist terms ; Terminology ; bic Book Industry Communication::K Economics, finance, business & management::KC Economics ; bic Book Industry Communication::L Law
    Language: English
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  • 3
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25489 | 18721 | 2018-10-05 06:51:09 | 25489 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture, juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial, chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0.3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was.
    Keywords: Fisheries ; Burgers ; Fish ; Silver Carp ; Storage ; Quality ; Changes ; The shelf life ; Texture ; Pectin ; Nitrogen ; Bacterial ; Psychotropic
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 42
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  • 4
    Publication Date: 2021-05-19
    Description: In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture,juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial,chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0/3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Physical ; Microbial ; Chemical ; Burgers ; Fish ; Silver Carp ; Storage ; Quality ; Changes ; The shelf life ; Texture ; Pectin ; Nitrogen ; Bacterial ; Psychotropic
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 42pp.
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