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International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences - ISPRS Archives, 2017
Marco Scaioni +2 more
exaly
Marco Scaioni +2 more
exaly
Caratterizzazione odori prodotti nei forni professionali
Following a bibliographic research on the molecules responsible for the odours generated during a cooking process, a set-up for quantitative measurement of volatile organic compounds at various points of the odours’ disposal system was placed in a high catering oven. In this way it was possible to provide an overview of the performance of the treatmentopenaire +1 more source
Reaction to???Patricia R. Forni
JONA: The Journal of Nursing Administration, 1974openaire +1 more source

