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Leader		00000nz a2200037n 45 0
001		WKP\|Q55728407 (VIAF cluster) (Authority/Source Record)
003		WKP
005		20241221010843.0
008		241221nneanz\|\|abbn n and d
035		‎‡a (WKP)Q55728407‏
024		‎‡a 0000-0003-4743-1388‏ ‎‡2 orcid‏
035		‎‡a (OCoLC)Q55728407‏
100	0	‎‡a William L Kerr‏ ‎‡9 es‏ ‎‡9 sl‏ ‎‡9 ast‏
375		‎‡a 1‏ ‎‡2 iso5218‏
400	0	‎‡a উইলিয়াম এল কার‏ ‎‡9 bn‏
400	0	‎‡a William L Kerr‏ ‎‡c researcher‏ ‎‡9 en‏
400	0	‎‡a William L Kerr‏ ‎‡c onderzoeker‏ ‎‡9 nl‏
670		‎‡a Author's Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast‏
670		‎‡a Author's Determining Degree of Roasting in Cocoa Beans by Artificial Neural Network‏
670		‎‡a Author's Determining Degree of Roasting in Cocoa Beans by Artificial Neural Network (ANN) based Electronic Nose System and Gas Chromatography/Mass Spectrometry (GC/MS).‏
670		‎‡a Author's Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.‏
670		‎‡a Author's Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).‏
670		‎‡a Author's Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption‏
670		‎‡a Author's The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples‏
670		‎‡a Author's Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent‏
909		‎‡a (orcid) 0000000347431388‏ ‎‡9 1‏
919		‎‡a effectofgrindingatmodifiedatmosphereorvacuumonbrowningantioxidantcapacitiesandoxidativeenzymeactivitiesofapple‏ ‎‡A Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.‏ ‎‡9 1‏
919		‎‡a characterizationofpecanshellsandtheireffectonthephysicalpropertiesandacceptabilityofsmokedchickenbreast‏ ‎‡A Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast‏ ‎‡9 1‏
919		‎‡a determiningdegreeofroastingincocoabeansbyartificialneuralnetwork‏ ‎‡A Determining Degree of Roasting in Cocoa Beans by Artificial Neural Network‏ ‎‡9 1‏
919		‎‡a determiningdegreeofroastingincocoabeansbyartificialneuralnetworkannbasedelectronicnosesystemandgaschromatographymassspectrometrygcms‏ ‎‡A Determining Degree of Roasting in Cocoa Beans by Artificial Neural Network (ANN) based Electronic Nose System and Gas Chromatography/Mass Spectrometry (GC/MS).‏ ‎‡9 1‏
919		‎‡a effectsofoilcontentonthesensorytexturalandphysicalpropertiesofpecanbuttercaryaillinoinensis‏ ‎‡A Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis).‏ ‎‡9 1‏
919		‎‡a influenceofnanofibrillatedcellulosenfconstarchdigestionandglucoseabsorption‏ ‎‡A Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption‏ ‎‡9 1‏
919		‎‡a effectsofaddedwaterandgrindingtemperatureonstabilityanddegradationkineticsofantioxidantactivityphenoliccompoundsandascorbicacidingroundapples‏ ‎‡A The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples‏ ‎‡9 1‏
919		‎‡a thermalandfunctionalcharacteristicsofdefattedbovineheartusingsupercriticalco2andorganicsolvent‏ ‎‡A Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent‏ ‎‡9 1‏
946		‎‡a b‏ ‎‡9 1‏
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996		‎‡2 SUDOC\|167302620‏
996		‎‡2 LC\|n 87806232‏
996		‎‡2 LC\|no 99003748‏
996		‎‡2 DNB\|130238376‏
996		‎‡2 LNB\|LNC10-000069013‏
996		‎‡2 ISNI\|0000000028686914‏
996		‎‡2 N6I\|vtls001260253‏
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996		‎‡2 LC\|n 87891092‏
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996		‎‡2 NII\|DA08570884‏
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996		‎‡2 ISNI\|0000000025758791‏
996		‎‡2 ISNI\|0000000408693008‏
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996		‎‡2 BIBSYS\|11070180‏
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996		‎‡2 RERO\|A003450637‏
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996		‎‡2 NLA\|000035243599‏
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996		‎‡2 ISNI\|0000000038435684‏
996		‎‡2 LC\|no 97039493‏
996		‎‡2 J9U\|987007411057405171‏
996		‎‡2 RERO\|A017967731‏
996		‎‡2 NTA\|14602754X‏
996		‎‡2 JPG\|500074730‏
996		‎‡2 N6I\|vtls000009758‏
996		‎‡2 SZ\|129351806‏
996		‎‡2 LC\|n 89138152‏
996		‎‡2 NII\|DA00741098‏
996		‎‡2 LC\|nb2009013527‏
996		‎‡2 NII\|DA02910618‏
996		‎‡2 LC\|n 96109681‏
996		‎‡2 ISNI\|0000000385888995‏
996		‎‡2 BNF\|12429929‏
996		‎‡2 LC\|no2013059841‏
996		‎‡2 SUDOC\|081804806‏
996		‎‡2 LC\|n 98084001‏
996		‎‡2 NLA\|000041699323‏
996		‎‡2 NTA\|296526541‏
996		‎‡2 ISNI\|0000000073236584‏
996		‎‡2 NLA\|000035268144‏
996		‎‡2 LC\|nb2007013145‏
996		‎‡2 LC\|nr 96017244‏
996		‎‡2 NTA\|068135920‏
996		‎‡2 DNB\|134432066X‏
996		‎‡2 LC\|n 86107887‏
996		‎‡2 ISNI\|0000000083387095‏
996		‎‡2 LC\|nr 94022560‏
996		‎‡2 PLWABN\|9813256491705606‏
996		‎‡2 J9U\|987007329547905171‏
996		‎‡2 LC\|no2007016628‏
996		‎‡2 NDL\|00523201‏
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996		‎‡2 LC\|nb2011014851‏
996		‎‡2 B2Q\|0000061975‏
996		‎‡2 DNB\|128417692‏
996		‎‡2 CAOONL\|ncf10099020‏
996		‎‡2 BIBSYS\|13017456‏
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996		‎‡2 DNB\|1158899572‏
996		‎‡2 NII\|DA09223638‏
996		‎‡2 SUDOC\|225608707‏
996		‎‡2 LC\|n 84204352‏
996		‎‡2 ISNI\|0000000073789808‏
996		‎‡2 ISNI\|0000000051615970‏
996		‎‡2 ISNI\|0000000117307066‏
996		‎‡2 RERO\|A022904711‏
996		‎‡2 J9U\|987007449541905171‏
996		‎‡2 CAOONL\|ncf10091947‏
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996		‎‡2 ISNI\|0000000384412098‏
996		‎‡2 RERO\|A011530745‏
996		‎‡2 ISNI\|0000000115979408‏
996		‎‡2 LC\|no2007013818‏
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996		‎‡2 SUDOC\|070263078‏
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996		‎‡2 NLA\|000036076413‏
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996		‎‡2 CAOONL\|ncf11722275‏
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996		‎‡2 CAOONL\|ncf10142255‏
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996		‎‡2 DNB\|1089817649‏
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996		‎‡2 LC\|nr 97022806‏
996		‎‡2 LC\|n 2015191112‏
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996		‎‡2 LC\|no2003104376‏
997		‎‡a 0 0 lived 0 0‏ ‎‡9 1‏

VIAF

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