Cargando…

Higgs boson pizza day | 4 July 2016 | Restaurant 1

Detalles Bibliográficos
Lenguaje:	English French
Publicado:	2016
Acceso en línea:	http://cds.cern.ch/record/2194208

Ejemplares similares

Higgs boson pizza day | 4 July 2016
por: Caraban Gonzalez, Noemi
Publicado: (2016)

Higgs Boson Pizza Day
por: Stefania Pandolfi
Publicado: (2016)

HIGGS Pizza day
por: Brice, Maximilien
Publicado: (2016)

Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
por: Bianchi, Daniela Manila, et al.
Publicado: (2018)

1374. Foodborne disease outbreak at a delivery pizza and sushi restaurant, Kazakhstan, 2023
por: Ablimitova, Feruza, et al.
Publicado: (2023)

Pizza Station
por: Drake, Matthew
Publicado: (2014)

Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust
por: Matsumoto, Akane, et al.
Publicado: (2022)

Calorie changes among food items sold in U.S. convenience stores and pizza restaurant chains from 2013 to 2017
por: Tran, Alvin, et al.
Publicado: (2019)

Hardronic Festival | 23 July | Restaurant 3
Publicado: (2016)

Press Conference: Update on the search for the Higgs boson at CERN on 4 July 2012
por: CERN. Geneva
Publicado: (2012)

Pasta, pizza y mucho más
por: Gómez Borrero, Paloma
Publicado: (1991)

Blood donation | 19-20 July | Restaurant 2
Publicado: (2016)

Arabidopsis PIZZA Has the Capacity to Acylate Brassinosteroids
por: Schneider, Katja, et al.
Publicado: (2012)

Molecular assemblies built with the artificial protein Pizza
por: Vrancken, Jeroen P.M., et al.
Publicado: (2020)

Termodinámica de la Pizza : la ciencia y la vida cotidiana
por: Morowitz, Harold J.
Publicado: (1995)

Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread
por: Alam, Syed Saif, et al.
Publicado: (2022)

Higgs announcement seminar on 4 July 2012
por: Maximilien Brice, et al.
Publicado: (2012)

Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents
por: Masset, Gabriel, et al.
Publicado: (2016)

Performance characterization of a traditional wood‐fired pizza oven
por: Falciano, Aniello, et al.
Publicado: (2022)

SESAME July 2016
por: Bennett, Sophia Elizabeth
Publicado: (2016)

‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK
por: Rose, Kelly, et al.
Publicado: (2021)

Summer Camp, July 2016
por: Staff Association
Publicado: (2016)

4 July 2012: a day to remember
Publicado: (2012)

Fifth European Dirofilaria and Angiostrongylus Days (FiEDAD) 2016: Vienna, Austria. 11–13 July 2016
por: Simón, F., et al.
Publicado: (2017)

Sci-athon: Promoting Interdisciplinary Science and Peer Learning with Adrenaline and Pizza
por: Knight, Abigail S.
Publicado: (2020)

Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder
por: Falciano, Aniello, et al.
Publicado: (2022)

Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven
por: Falciano, Aniello, et al.
Publicado: (2023)

Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?
por: De Vito, Roberta, et al.
Publicado: (2023)

ALICE week July 2016
por: Caraban Gonzalez, Noemi
Publicado: (2016)

Photos from the Seminar on Higgs - 4th July 2012
por: Hoch, M, et al.
Publicado: (2012)

The impact of using chickpea flour and dried carp fish powder on pizza quality
por: El-Beltagi, Hossam S., et al.
Publicado: (2017)

Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust
por: Camacho Flinois, Julie, et al.
Publicado: (2019)

Higgs Boson Searches at Hadron Colliders (1/4)
por: Jakobs, Karl
Publicado: (2010)

Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
por: Motevalizadeh, Ehsan, et al.
Publicado: (2018)

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols
por: Nartea, Ancuta, et al.
Publicado: (2023)

Immunotherapy and Targeted Therapy for Advanced Biliary Tract Cancer: Adding New Flavors to the Pizza
por: Queiroz, Marcello Moro, et al.
Publicado: (2023)

Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors
por: Wunderlich, Paul, et al.
Publicado: (2023)

Higgs boson properties and decays, searches for high mass Higgs bosons, and Higgs boson pair production
por: Cadamuro, L
Publicado: (2019)

Magnetic MoS(2) pizzas and sandwiches with Mn(n) (n = 1–4) cluster toppings and fillings: A first-principles investigation
por: Zhang, Meng, et al.
Publicado: (2016)

The Higgs Boson
por: Gadatsch, Stefan
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_v79ggt641lu18v4p3fslkl2e6j