51 |
Entwicklung und Anwendung einer nahinfrarotspektrometrischen Methode zur Analyse der Inhaltsstoffe der Gülle /Dolud, Michail. January 2006 (has links)
Universiẗat, Diss. 2006--Kiel.
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Determination of yield and quality parameters of energy crops applying laboratory and field spectroscopyPerbandt, Daniela. Unknown Date (has links)
Univ., Diss., 2010--Kassel.
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53 |
Untersuchung der zerebralen Hämodynamik Frühgeborener unter Veränderung der Körperlage mit NahinfrarotspektroskopieWitt, Katharina. Unknown Date (has links)
Techn. Universiẗat, Diss., 2005--München.
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54 |
Organische Düngung und reduzierte Bodenbearbeitung als Steuerungsfaktoren für die C-, N-, P- und S-Speicherung von MikroorganismenHeinze, Stefanie. Unknown Date (has links)
Univ., Diss., 2010--Kassel.
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55 |
A concept for a regional coastal zone missionNieke, Jens. Unknown Date (has links) (PDF)
Techn. University, Diss., 2001--Berlin.
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56 |
Spiral galaxies with thick box, peanut bulgesVergani, Daniela. Unknown Date (has links) (PDF)
University, Diss., 2003--Bonn.
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57 |
Untersuchungen zur NIRS-Methodenentwicklung für Kartoffeln aus dem Organischen Landbau unter Berücksichtigung von Jahrgangs- und SorteneinflüssenDiller, Martin. Unknown Date (has links) (PDF)
Universiẗat, Diss., 2002--Bonn.
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58 |
Využití NIR spektroskopie při kontrole falšování kozí syrovátkyNovotná, Petra January 2014 (has links)
The diploma thesis dealt with the theme "The use of NIR spectroscopy in the control of goat whey adulteration". The aim of this thesis was to verify the potential of NIR spectroscopy to check of devaluation goat whey with cow whey. In the theoretical part was briefly described the problems of food adulteration, some of the methods used in the control of food with focusing on the near-infrared spectroscopy technique and its application in the dairy industry. Further was described whey and its composition focusing on goat whey, whey processing and the possibilities of using whey in food industry. In the practical part were measured goat and cow whey and their binary mixtures at various concentrations. For the qualitative evaluated of NIR spectra was used discriminant analysis. The results showed that near-infrared spectroscopy that near-infrared spectroscopy is suitable for the authentication of goat whey.
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59 |
Optimalizace suroviny na výrobu tavených sýrůLíkařová, Lucie January 2006 (has links)
No description available.
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60 |
Využití NIR spektroskopie ke sledování falšování sýrůHavlíková, Marie January 2010 (has links)
No description available.
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