Results 131 to 140 of about 2,360 (180)
Some of the next articles are maybe not open access.
Journal AWWA, 2007
In his column, AWWA Executive Director Jack Hoffbuhr discusses continuing on with the AWWA legacy that for the past 125 years has made AWWA “the authoritative resource on safe water,” and its vision to unite the full spectrum of the water community to protect public health.
openaire +1 more source
In his column, AWWA Executive Director Jack Hoffbuhr discusses continuing on with the AWWA legacy that for the past 125 years has made AWWA “the authoritative resource on safe water,” and its vision to unite the full spectrum of the water community to protect public health.
openaire +1 more source
Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread
Food Chemistry, 2008Ledicia Rey-Salgueiro +2 more
exaly
Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds
Food Chemistry, 2016Rosario Sánchez-Gómez +2 more
exaly
Effect of toasting time on the browning of sliced bread
Journal of the Science of Food and Agriculture, 2001BELÉN García-Villanova +1 more
exaly