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  • 1965-1969  (2)
  • 1960-1964  (3)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 189 (1961), S. 213-214 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Its theory is not clear and has been discussed by Garner and Nissan3, Rivlin4, Reiner et al.* and Roberts5. The effect occurs only rarely and has been observed in highly viscous solutions of rubber in benzene8, certain soaps in hydrocarbon solvents3, over-aged sweetened condensed milk2 and certain ...
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 188 (1960), S. 238-239 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] White mice of both sexes aged 3 4 weeks were used in five successive experiments each comprising 60 animals. This age-group was chosen because Ponseti and Shepard3 found that the most marked aortic lesions were produced in the rat when treatment with a lathyrous diet was begun before the age of 4 ...
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    Rheologica acta 8 (1969), S. 243-243 
    ISSN: 1435-1528
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The importance of the consistency of wheat flour dough in baking is defined. This is normally determined with the aid of a recording dough mixer. Such a mixer was first patented byHogarth, a Scottish miller in 1889 but proved inadequate. About 40 years laterHankóczy a Hungarian cereal chemist initiated the line of recording dough mixers which are used today. His andBrabender's work are reviewed which led from a factory mixer fitted with an ammeter, via the early torque recording laboratory instruments to the modern Farinograph. The basic unit is described in some detail. Slides of the various attachments are shown which allow application to grinding and high speed mixing both on a batch and continuous basis. The use of the system for the testing of cereal products, fats, rubber, filler and plastics is described. The theoretical significance of the results obtained is briefly discussed. The lecture is illustrated by 14 slides.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    International journal of legal medicine 55 (1964), S. 228-228 
    ISSN: 1437-1596
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine , Law
    Type of Medium: Electronic Resource
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