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D.A Ledward

Veröffentlichungen von D.A Ledward zu Ledward, D.A. ->
weitere Veröffentlichungen von D.A Ledward:
Creating textures from mixed biopolymer systems (1993)
Animal by-product processing - By H. W. Ockerman & C. L. Hansen. Ellis Horwood Series in Food Science and Technology, VCH Verlagsgesellschaft, Weinheim, 1988. 366 pp. Price: (DM 250) £88 (1989)
A note on the nature of the haematin pigments present in freeze dried and cooked beef (1987)
Scanning calorimetric studies of some protein-protein interactions involving myoglobin (1978)
The meat industry in the 21st century - Edited by R. G. Cassens, Charles F. Cook and Robert G. Kauffmann, University of Wisconsin Press, viii + 101 pp. 1985. Price not quoted (1985)
Developments in food proteins-1 - Edited by B. J. F. Hudson, Applied Science Publishers Ltd, London. 335 pp. 1982. Price: £35.00. (1982)
Chemical changes during food processing - Edited by S. B. Poveda. Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, 1987. Vol. 1, 373 pp., Vol. 2, 149 pp. ISBN 84-00-06447X (1987)
Letter to the editor (1983)
Developments in food preservation-2 - Edited by S. Thorne. Elsevier Applied Science Publishers, London and New York, 1983. viii + 184 pp. Price: £24.00 (1984)
Water activity: Theory and applications to food - (IFT Basic Symposium Series). Edited by Louis B. Rockland and Larry R. Beuchat. 1987. 424 pp., bound, illustrated. Price: 59.75 (US and Canada); 71.50 (All other countries). (Prices subject to change without notice) (1987)
Post-slaughter influences on the formation of metyyoglobin in beef muscles (1985)
Biophysical methods in food research - Edited by H. W.-S. Chan. Blackwell Scientific Publications, Oxford, 1984. 204 + vii pp. Price: £19.50 (1984)
Trends in modern meat technology - Edited by B. Krol, P. S. Van Roon and J. H. Houben, Pudoc, Centrex for Ag. Publ. & Documentation, Wageningen, The Netherlands, 125 pp., 1985. Price: Dfl. 50.00 (1985)
History of the European meetings of meat research workers 1955-1987 - Edited by D. M. Kinsman, F. P. Niinivaara & M. Jul. University Press, Helsinki, 1987. ISBN 951-45-4338-6. 155 pp (1988)
Meat and meat products: Factors affecting quality control - Edited by N.R.P. Wilson, Applied Science Publishers Ltd, London and New Jersey. ix + 207 pp. 1981. Price: £16.00 (1982)
Veröffentlichungen zu Ledward, D.A.
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Ledward, D.A. Creating textures from mixed biopolymer systems
in: Trends in Food Science and Technology, in: Trends in Food Science and Technology . - Amsterdam : Elsevier, ISSN 0924-2244, ZDB-ID 1501085-5 Vol. 4, No. 12 (1993), p. 402-405
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1993
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2
Ledward, D.A. Animal by-product processing - By H. W. Ockerman & C. L. Hansen. Ellis Horwood Series in Food Science and Technology, VCH Verlagsgesellschaft, Weinheim, 1988. 366 pp. Price:...
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 26, No. 2 (1989), p. 163-164
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1989
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3
Ledward, D.A. A note on the nature of the haematin pigments present in freeze dried and cooked beef
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 21, No. 3 (1987), p. 231-237
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1987
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4
Ledward, D.A. Scanning calorimetric studies of some protein-protein interactions involving myoglobin
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 2, No. 4 (1978), p. 241-249
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1978
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5
Ledward, D.A. The meat industry in the 21st century - Edited by R. G. Cassens, Charles F. Cook and Robert G. Kauffmann, University of Wisconsin Press, viii + 101 pp. 1985. Price not quoted
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 14, No. 2 (1985), p. 123-124
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1985
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6
Ledward, D.A. Developments in food proteins-1 - Edited by B. J. F. Hudson, Applied Science Publishers Ltd, London. 335 pp. 1982. Price: £35.00.
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 7, No. 3 (1982), p. 242-243
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1982
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7
Ledward, D.A. Chemical changes during food processing - Edited by S. B. Poveda. Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, 1987. Vol. 1, 373 pp., Vol. 2, 149 pp. ISBN...
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 20, No. 4 (1987), p. 311-312
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1987
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8
Ledward, D.A. Letter to the editor
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 9, No. 4 (1983), p. 315-316
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1983
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9
Ledward, D.A. Developments in food preservation-2 - Edited by S. Thorne. Elsevier Applied Science Publishers, London and New York, 1983. viii + 184 pp. Price: £24.00
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 10, No. 3 (1984), p. 239-241
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1984
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10
Ledward, D.A. Water activity: Theory and applications to food - (IFT Basic Symposium Series). Edited by Louis B. Rockland and Larry R. Beuchat. 1987. 424 pp., bound, illustrated. Price:...
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 21, No. 2 (1987), p. 157-158
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1987
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11
Ledward, D.A. Post-slaughter influences on the formation of metyyoglobin in beef muscles
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 15, No. 3 (1985), p. 149-171
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1985
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12
Ledward, D.A. Biophysical methods in food research - Edited by H. W.-S. Chan. Blackwell Scientific Publications, Oxford, 1984. 204 + vii pp. Price: £19.50
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 11, No. 4 (1984), p. 311-312
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1984
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13
Ledward, D.A. Trends in modern meat technology - Edited by B. Krol, P. S. Van Roon and J. H. Houben, Pudoc, Centrex for Ag. Publ. & Documentation, Wageningen, The Netherlands, 125 pp., 1985....
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 15, No. 2 (1985), p. 117
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1985
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14
Ledward, D.A. History of the European meetings of meat research workers 1955-1987 - Edited by D. M. Kinsman, F. P. Niinivaara & M. Jul. University Press, Helsinki, 1987. ISBN 951-45-4338-6....
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 22, No. 1 (1988), p. 81-82
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1988
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15
Ledward, D.A. Meat and meat products: Factors affecting quality control - Edited by N.R.P. Wilson, Applied Science Publishers Ltd, London and New Jersey. ix + 207 pp. 1981. Price: £16.00
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 6, No. 3 (1982), p. 243-244
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1982
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16
Ledward, D.A. Recent advances in the chemistry of meat - Edited by Allen J. Bailey. The Royal Society of Chemistry, London, 1984. 231 pp. Price: £15.00
in: Food Chemistry, in: Food Chemistry . - Amsterdam : Elsevier, ISSN 0308-8146, ZDB-ID 1483647-6 Vol. 15, No. 4 (1984), p. 315-316
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1984
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17
Ledward, D.A. Seafoods: Resources, nutritional composition and preservation - Edited by Z. E. Sikorski. CRC Press Inc., Boca Raton, Florida, USA, 1990. 248 pp. ISBN 0-8493-5985-6. Price:...
in: Food Chemistry, in: Food Chemistry . - Amsterdam : Elsevier, ISSN 0308-8146, ZDB-ID 1483647-6 Vol. 50, No. 3 (1994), p. 329-330
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1994
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18
Ledward, D.A. Directory of research and education in food science, technology and engineering, two volumes - Edited by K.E. Hodges and J. Spring, Vol. 1 and 2, IFIS Publishing, Reading, ISBN...
in: Food Control, in: Food Control . - Amsterdam : Elsevier, ISSN 0956-7135, ZDB-ID 2020604-5 Vol. 5, No. 4 (1994), p. 268
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1994
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19
Finch, A., Ledward, D.A. A differential scanning calorimetric study of cysteine hydrochloride monohydrate
in: Thermochimica Acta, in: Thermochimica Acta . - Amsterdam : Elsevier, ISSN 0040-6031, ZDB-ID 1500974-9 Vol. 11, No. 2 (1975), p. 157-161
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1975
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Shakoor Chaudhray, S., Ledward, D.A. Utilization of black gram flour in beef sausages
in: Meat Science, in: Meat Science . - Amsterdam : Elsevier, ISSN 0309-1740, ZDB-ID 1491973-4 Vol. 22, No. 2 (1988), p. 123-130
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1988