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Results: 1-11 |
Results: 11
A NEW METHOD FOR THE EXPLANATION OF LIQUIDS PROPERTIES IN TERMS OF MOLECULAR-INTERACTIONS
Authors: SELVES JL ABRAHAM MH BURG P
Citation: Jl. Selves et al., A NEW METHOD FOR THE EXPLANATION OF LIQUIDS PROPERTIES IN TERMS OF MOLECULAR-INTERACTIONS, Fluid phase equilibria, 148(1-2), 1998, pp. 69-82
KANT,IMMANUEL - 'ZUM EWIGEN FRIEDEN' - GE RMAN - HOFFE,O, KANT,I
Authors: BURG P
Citation: P. Burg, KANT,IMMANUEL - 'ZUM EWIGEN FRIEDEN' - GE RMAN - HOFFE,O, KANT,I, Zeitschrift fur historische Forschung, 24(3), 1997, pp. 479-480
INFLUENCE OF CONVECTION HEAT-TRANSFER ON THE REHEATING OF A CHILLED READY-COOKED DISH IN AN EXPERIMENTAL SUPERHEATED STEAM CELL
Authors: FRAILE P BURG P
Citation: P. Fraile et P. Burg, INFLUENCE OF CONVECTION HEAT-TRANSFER ON THE REHEATING OF A CHILLED READY-COOKED DISH IN AN EXPERIMENTAL SUPERHEATED STEAM CELL, Journal of food engineering, 33(3-4), 1997, pp. 263-280
REHEATING OF A CHILLED DISH OF MASHED POTATOES IN A SUPERHEATED STEAMOVEN
Authors: FRAILE P BURG P
Citation: P. Fraile et P. Burg, REHEATING OF A CHILLED DISH OF MASHED POTATOES IN A SUPERHEATED STEAMOVEN, Journal of food engineering, 33(1-2), 1997, pp. 57-80
PREDICTION OF KINEMATIC VISCOSITY OF CRUDE-OIL FROM CHROMATOGRAPHIC DATA
Authors: BURG P SELVES JL COLIN JP
Citation: P. Burg et al., PREDICTION OF KINEMATIC VISCOSITY OF CRUDE-OIL FROM CHROMATOGRAPHIC DATA, Fuel, 76(11), 1997, pp. 1005-1011
CRUDE OILS - MODELING FROM CHROMATOGRAPHIC DATA - A NEW TOOL FOR CLASSIFICATION
Authors: BURG P SELVES JL COLIN JP
Citation: P. Burg et al., CRUDE OILS - MODELING FROM CHROMATOGRAPHIC DATA - A NEW TOOL FOR CLASSIFICATION, Fuel, 76(1), 1997, pp. 85-91
KANT,IMMANUEL DRAFT 'ZUM EWIGEN FRIEDEN' - A POLITICAL-THEORY - GERMAN - GERHARDT,V
Authors: BURG P
Citation: P. Burg, KANT,IMMANUEL DRAFT 'ZUM EWIGEN FRIEDEN' - A POLITICAL-THEORY - GERMAN - GERHARDT,V, Zeitschrift fur historische Forschung, 23(4), 1996, pp. 572-573
INFLUENCE OF 3 COOKING METHODS ON SOME PR OPERTIES OF PORK ROAST
Authors: GARDES N BURG P FRAILE P
Citation: N. Gardes et al., INFLUENCE OF 3 COOKING METHODS ON SOME PR OPERTIES OF PORK ROAST, Sciences des aliments, 15(2), 1995, pp. 125-137
VITAMIN-C DESTRUCTION DURING THE COOKING OF A POTATO DISH
Authors: BURG P FRAILE P
Citation: P. Burg et P. Fraile, VITAMIN-C DESTRUCTION DURING THE COOKING OF A POTATO DISH, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 506-514
NUMERICAL-SIMULATION OF CRUDE-OIL BEHAVIOR FROM CHROMATOGRAPHIC DATA
Authors: BURG P SELVES JL COLIN JP
Citation: P. Burg et al., NUMERICAL-SIMULATION OF CRUDE-OIL BEHAVIOR FROM CHROMATOGRAPHIC DATA, Analytica chimica acta, 317(1-3), 1995, pp. 107-125
A PECULIAR FATE - METAPHYSICS AND WORLD-H ISTORY IN KANT - FENVES,PD
Authors: BURG P
Citation: P. Burg, A PECULIAR FATE - METAPHYSICS AND WORLD-H ISTORY IN KANT - FENVES,PD, Historische Zeitschrift, 257(2), 1993, pp. 417-417
Risultati: 1-11 |