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Food Physics::Institute of Food Science::Department of Food Science and Technology (DLWT)::BOKU

/en/dlwt/ilmw/lmp
of view Physical properties of foods are often based on complex criteria and are highly relevant for

Kübler::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-57-2006/band-57-heft-3/kuebler
addition were compared to the expected values, based on pure stands, or to the better yielding components

Wonisch::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-46-1995/wonisch
investigated. The main emphasis of the descriptions is based on a comparative interpretation of stability values

Kübler::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-61-2010/band-61-heft-1/kuebler
values of the mixing stands and expected values, based on pure stands, were defined as mixing effects.

Jandl::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-50-1999/band-50-heft-2/jandl
deviations between simulations and field measurements. Based on our results we consider modeling a valuable tool

Quendler 1::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-56-2005/band-56-heft-4/quendler-1
applying economic, ecologic and social indicators based on form of cultivation (organic, conventional),

Sonnleitner::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-56-2005/band-56-heft-4/sonnleitner
activity patterns differed across soil types. Based on their overall biochemical activity soil types

Aufhammer::University Library and University Archive (UB)::BOKU

/en/bib/themen/die-bodenkultur/inhalte/band-63-2012/band-63-heft-2-3/aufhammer
possible mixing effects. The investigations were based on a three-year field trial comprising pure and

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