Dissertations / Theses: 'Hamburgers'

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Cook, Johnny. "We Are Here, We Are All Here." Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1546858933610382.

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Oliveira, Débora Francielly de. "Farinha de linhaça dourada como substituto de gordura animal em hambúrguer de carne bovina com redução de sódio." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/827.

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Os consumidores costumam associar os produtos cárneos processados com imagem negativa em função dos teores de gordura saturada, sódio e aditivos químicos que apresentam. Visando oferecer um produto cárneo mais saudável este trabalho teve por objetivo estudar a influência da adição de farinha semente de linhaça dourada (Linum usitatissimum L.) como substituto de gordura suína e da utilização de sal com teor reduzido de sódio nas características físicas, físico-químicas e sensoriais de hambúrgueres de carne bovina. Seis formulações foram desenvolvidas: F1 (Controle: 10,0% de toucinho/0,0% de farinha de semente de linhaça/sal convencional); F2 (10,0% de toucinho/0,0% de farinha de semente de linhaça/sal light); F3 (5,0% de toucinho/5,0% de farinha de semente de linhaça/sal convencional); F4 (5,0%toucinho/5,0% de farinha de semente de linhaça/sal light); F5 (0,0% de toucinho/10,0% de farinha de semente de linhaça/sal convencional) e F6 (0,0 de toucinho/10,0% de farinha de semente de linhaça/sal light). Foram realizadas análises físico-químicas, microbiológicas e sensoriais das diferentes formulações, que foram também submetidas à avaliação das características físicas após cocção. Os resultados demonstraram que a adição de 10,0% de farinha de semente de linhaça dourada em substituição a 100,0% da gordura suína (toucinho) contribuiu para o aumento significativo (p<0,05) do teor de proteínas. As formulações adicionadas de 5,0% de semente de farinha de linhaça em substituição a 50,0% do toucinho apresentaram boas notas para todos os atributos sensoriais avaliados. Houve aumento (p<0,05) dos percentuais de cinzas e de ácido graxo α-linolênico (ômega-3) e redução (p<0,05) dos teores de lipídios totais, valor calórico, gordura no extrato seco e extrato seco total, independente, dos níveis de adição da farinha. A substituição de toucinho por farinha de semente de linhaça contribuiu para o menor encolhimento e melhor rendimento, bem como para maior retenção de umidade e de gordura dos hambúrgueres submetidos à cocção. A utilização de sal light não interferiu (p<0,05) negativamente nas características sensoriais. Os produtos desenvolvidos se encontraram condizentes com os parâmetros microbiológicos preconizados pela legislação. Os resultados sugeriram que a adição de farinha de semente de linhaça dourada como substituto de gordura saturada e a redução de sódio em hambúrgueres de carne bovina se caracterizou alternativa viável do ponto de vista nutricional e sensorial, contribuindo ainda para o maior rendimento do produto após o cozimento.
The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence of the addition of golden flaxseed flour (Linum usitatissimum L.) as a substitute for pork fat and use of salt with low level of sodium by replacement with potassium chloride in beef burgers. Six formulations were developed: F1 (control: 10.0% pork fat/0.0% flaxseed flour/conventional salt); F2 (10.0% pork fat/0.0% flaxseed flour/light salt); F3 (5.0% pork fat/5.0% flaxseed flour/conventional salt); F4 (5.0% pork fat/5.0% flaxseed flour/light salt); F5 (0.0% pork fat/10.0% flaxseed flour/conventional salt) and F6 (0,0 pork fat/10.0% flaxseed flour/ light salt). Were carried analyses sensory and microbiological physico-chemical of the formulations different, which were also subjected to evaluation of physical characteristics after cooking. The results showed that adding10.0%of golden flaxseed flour in replacing of100.0% of pork fat contributed to significant increase (p<0.05) in the protein content. The formulations added 5.0% of golden flaxseed flour in replacing of 50.0% of pork fat presented good notes for all sensory attributes evaluated. There was increase (p<0.05) in the percentage of ash and fatty acid α-linolenic (omega-3) and decreased (p<0.05) the levels of total lipids, caloric value, fat in dry matter and total solids, independent of levels of addition of flour. The replacement of fat by flaxseed flour contributed to lower shrinkage and higher yield, moisture retention and fat from burgers subjected to cooking . The use of light salt not affect negatively sensory characteristics. The products developed corresponded with microbiological parameters recommended legislation. The results suggested that the addition of golden flaxseed flour as a substitute for saturated fat and reduced sodium burgers characterized viable alternative in terms nutritional and sensorial, also contributing to higher yield of product after cooking.

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Silva, Carlos Eduardo da. "Elaboração e avaliação de hambúrgueres de carne bovina com substituições de toucinho por farinha de linhaça." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/770.

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O hambúrguer é um alimento bastante apreciado pela população de diversas faixas etárias, sendo as crianças e adolescentes os maiores consumidores, no entanto, os adultos também apresentam hábitos de consumo deste alimento. No intuito de melhorar a qualidade nutricional deste produto cárneo, este estudo adicionou farinha de linhaça em hambúrgueres bovinos em substituição a gordura suína. Assim, o objetivo foi elaborar e avaliar as características físicas, físico-químicas, principais minerais e o perfil lipídico de hambúrgueres bovinos adicionados de farinha de linhaça em substituição a gordura suína nas formas in natura, grelhado e frito. Os resultados das características de cozimento mostraram que os hambúrgueres com maior percentual de farinha de linhaça apresentaram maior capacidade de retenção de umidade e com isso maior rendimento, em ambas as formas de tratamento térmico (fritura e grelhamento) contribuindo para maior maciez e suculência. Os resultados das análises físico-químicas mostraram um aumento no teor de carboidratos em decorrência da adição da farinha de linhaça. As análises dos ácidos graxos dos lipídios totais dos hambúrgueres resultaram em um aumento no teor de ácido alfa-linolênico (18:3n-3), este aumento foi proporcional à quantidade de farinha de linhaça no hambúrguer. Tanto para os hambúrgueres grelhados como para os fritos, os teores de ácido linolênico aumentaram de aproximadamente 0,7% (F1 – 0% farinha de linhaça) a 21% (F5 – 10% de farinha de linhaça), o que contribuiu para redução da relação de ácidos graxos ômega-6 (n-6) para ômega-3 (n-3), tornando os hambúrgueres suplementados com farinha de linhaça um alimento mais adequado em termos nutricionais. Os minerais ferro, potássio, magnésio, sódio e zinco, diminuíram suas quantidades conforme a substituição do toucinho por farinha de linhaça aumentava, o fósforo, por outro lado, aumentou em cerca de 10 vezes para hambúrgueres com toucinho totalmente substituído por farinha de linhaça. A quantidade de malonaldeído encontrado foi maior para os hambúrgueres fritos do que para os grelhados e mais baixo ainda para os hambúrgueres in natura, sendo os valores com maior quantidade de farinha de linhaça os que mais oxidaram. A adição de farinha de linhaça em hambúrgueres como substituintes de gordura saturada (suína) pode ser considerada uma forma de melhorar o potencial nutricional, contribuindo também para melhor saúde do consumidor.
Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of the product, this study added flaxseed meal in beef hamburgers as replacing pork fat. The objective was to develop and evaluate the physical, physicochemical, major minerals and lipid profile of burgers cattle added flaxseed meal replacing pork fat in the form fresh, grilled and fried. The results of the cooking characteristics showed that the burgers with the highest percentage of linseed meal had higher moisture retention capacity and thus higher yield in both forms of heat treatment (frying and grilling) contributing to softness and juiciness. The results of physicochemical analyzes showed an increase in carbohydrate content due to the addition of linseed meal. The analysis of fatty acids of the total lipids of burgers resulted in an increase of the content of linolenic acid (18:3 n-3). Both for grilled burgers and fried for the content of linolenic acid increased from approximately 0.7% (F1 - 0% flaxseed meal) to 21% (F5 - 10% flaxseed meal), which contributed to reducing the ratio of omega-6 (n-6) to omega-3 (n-3), making the burgers supplemented with flaxseed meal one most suitable food in nutritional terms. The content of the minerals iron, potassium, magnesium, sodium and zinc, decreased as the substitution of fat by increasing linseed meal, with the exception of phosphorus that increased by about 10 times for burgers with pork fat totally replaced by linseed meal. The amount of malondialdehyde was greater for fried burgers than for grilling and even lower for raw burgers, and the ones with higher amounts of linseed meal oxidized the most. The addition of linseed meal burgers as substituents in saturated fat (pork) can be considered a way to improve the nutritional potential, and contribute to better health of the consumer.

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Doyle, Carolyn. "Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant." Digital Commons @ East Tennessee State University, 2002. https://dc.etsu.edu/etd/728.

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Numerous Escherichia coli O157:H7 outbreaks have been associated with fast food restaurants. This research created a computer model and simulation with the Micrografx computer software program Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant. A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of steps that were taken from the arrival of products to the delivery of the cooked and assembled product to the consumer. A process model was created when the steps in the process diagram was assigned behaviors. The final phase was process simulation. The simulation results indicated the model was representative of a typical fast-food restaurant. The model was then used successfully to simulate three potential breakdowns of the food safety system that could lead to a foodborne illness outbreak.

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Doyle, Carolyn. "Computer modeling and simulation of ground beef and lettuce handling for hamburgers at a typical fast-food restaurant." [Johnson City, Tenn. : East Tennessee State University], 2001. http://etd-submit.etsu.edu/etd/theses/available/etd-1112101-093056/restricted/doylec113001a.pdf.

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Falcão, Heloísa Gabriel. "Desenvolvimento e caracterização de hambúrgueres de carne bovina com adição de farinha de okara." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/620.

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O trabalho foi conduzido com o objetivo principal de desenvolver hambúrgueres de carne bovina com adição de farinha de okara e verificar a interação deste ingrediente com outros, como proteína texturizada de soja (PTS) e toucinho. A farinha de okara obtida apresentou a seguinte composição em base seca: 55,50% de proteínas, 21% de lipídios, 3,97% de cinzas e 19,01% de carboidratos. No desenvolvimento do trabalho foi utilizado o planejamento para misturas simplex centróide, no qual as concentrações de PTS, farinha de okara e toucinho, variaram entre 0 e 8% entre 7 formulações. As amostras de hambúrgueres desenvolvidas foram submetidas à analises funcionais tecnológicas (rendimento, encolhimento, retenção de umidade, retenção de gordura, índice de absorção de água e índice de absorção de óleo), de composição química (umidade, lipídios, proteínas e cinzas) e também ao teste de aceitação e intenção de compra por meio da análise sensorial. Para as propriedades funcionais tecnológicas, a proteína texturizada de soja, a farinha de okara e o toucinho influenciaram significativamente (p<0,05) o encolhimento, rendimento e o indice de absorção de água do produto estudado. Menores valores de encolhimento e maiores valores de rendimento foram obtidos com a utilização de proteína texturizada de soja. O índice de absorção de água teve a mesma influencia tanto da proteína texturizada de soja quanto do okara. Para a retenção de umidade e gordura, somente proteína texturizada de soja teve efeito significativo para melhora destas variáveis. Em relação à composição química, todas as variáveis dependentes (umidade, lipídios, proteínas e cinzas) foram influenciadas significativamente (p<0,05) pelos componentes PTS, okara e toucinho, com exceção do teor de proteínas que teve influencia significativa somente da PTS. A umidade e o teor de lipídios, foram mais influenciados pelo toucinho, porém para o teor de cinzas a maior influência na equação obtida neste estudo foi para o okara. Referente às características sensoriais das formulações desenvolvidas, todos os atributos estudados sofreram influência significativa dos componentes PTS, okara e toucinho. Porém neste caso, o okara foi o componente que teve maior influência em todos os parâmetros, exceto para intenção de compra, que teve maior influencia na equação pelo componente toucinho.
The study was conducted with the main objective to develop beef burgers with added okara flour and verify the interaction of this ingredient with others, such as textured soy protein (TSP) and fat. The okara flour showed the following composition on a dry basis: 55.50% protein, 21% fat, 3.97% ash and 19.01% carbohydrates. Work development planning was used for simplex centroid mixtures in which the concentrations of TSP, okara flour and fat, ranged between 0 and 8% from 7 formulations. The samples were subjected to burgers developed technological functional analysis (yield, shrinkage, moisture retention, fat retention, absorption water index and absorption oil index), chemical composition (moisture, fat, protein and ash) and also the test of acceptance and purchase intent by sensory analysis. For technological functional properties, the textured soy protein, okara flour and fat influenced significantly (p <0.05) shrinkage, yield and water absorption index. Lower shrinkage values and higher yield values were obtained with the use of soy protein. The absorption water index had the same influences for both protein, as the textured soy protein and okara flour. For moisture retention and fat, only textured soy protein had a significant effect on these variables improves. Regarding chemical composition, all dependent variables (moisture, fat, protein and ash) were influenced significantly (p <0.05) by TSP, okara and fat, with the exception of protein content that had significant influence only the TSP . The moisture and lipid content, were more influenced by the fat, but for the ash content the greatest influence in the equation obtained in this study was to okara. Referring to the sensory characteristics of the developed formulations, all attributes studied underwent significant influence of TSP components, okara and fat. But in this case, the okara was the component that had the greatest influence on all parameters, except for purchase intent, that had the greatest influence in the equation by the component fat.

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Hwang, Dae Kun 1972. "Mathematical modeling of heterocyclic amines formation in meat patties during pan frying." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33778.

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The formation of heterocyclic amines (HAs) have been proven to be carcinogenic and mutagenic and these compounds have been found in cooked food such as meat, poultry, and fish. There are strong relationships between potential cancer development and HAs through intake of the cooked food.
The yield of HAs along with the influence of fat content and soy protein on the formation of HAs were determined during heating (as in cooking) at different temperatures using the kinetic modeling approach. The formation of HAs is dependent on temperature, time, fat content, and soy protein. The increase of fat content in samples resulted in a lower concentration of HAs' concentrations and a lower activation energy of reaction. Fat apparently enhanced the formation of HAs in meats but diluted availability of precursors for reactions. An increase in soy protein concentration decreased the maximum concentration of HAs formed in the different cooking conditions.
Two different approaches were used in order to model the formation of HAs. First, an artificial neural network (ANN) was used with two data sets to train and test the ANN. An ANN consisting of 18 processing elements and two hidden layers showed the best performance for predicting the formation of HAs. Second, the formation of HAs were predicted using temperature profiles in a cooked sample during pan-frying. The temperature profiles in cooked meat patty were predicted using finite element method. The concentration of HAs depended on the meat patty's surface temperature developed during pan frying. The result of this study can be used to develop methods to reduce HAs in food thus optimize product quality and safety.

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Thulesius, Marie, and John Viner. "The Triple Bottom Line : Can profit maximising organisations create social, environmental and economic value? With the Swedish cases Ericsson, Tetra Pak, Max Hamburgers and Mitt Liv." Thesis, Blekinge Tekniska Högskola, Sektionen för management, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2425.

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Traditional concepts in economic theory state that the sole purpose of a company is to make as much money for its owners (or shareholders). This paper explores discussions and theories regarding alternatives to this model, and in doing so examines whether a business can simultaneously contribute to social and/or environmental issues in a meaningful way or benefit a wider group of interested parties beyond the traditional definition of owners. The paper discusses traditional neo-liberal economic views of the company as well as various topics relating to Corporate Social Responsibility, sustainability, development and stakeholder theory. It then develops a condensed theory that the authors abstract from the literature on this subject, drawing on the similarities in theories developed by a range of theorists and academics. Once the theoretical framework is presented, the results of a number of interviews, questionnaires and surveys are analysed in order to discuss the applicability of theories regarding a Triple Bottom Line to real business cases. Yin’s (2009) Case Study Method is used to collect and analyse evidence drawn from the corporate sector, academia and social entrepreneurs. The Swedish cases; Ericsson, Tetra Pak, Max Hamburgers and Mitt Liv are analysed. They are three very different companies but to a certain extent alike when looking from a “Triple Bottom Line” view. Tetra Pak and Max are both private owned enterprise that do not have to struggle with myopic quarterly earnings to please the stock market and can therefore work with a longer time horizon in mind. Mitt Liv, which is a social enterprise and not a profit maximizing enterprise, on the other hand, has social issues as their core value proposition. The authors conclude that despite considerable scepticism from academics, business people and development practitioners, particularly in Sweden perhaps due to relying too much on “the Nordic model”, more and more organisations, though, (small and large) are working in ways which generate profit while benefiting the environment as well as societies or communities where the business activity is conducted.
Marie Thulesius +46-70-6637222

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Grimm, Alexander. "Innovation in Clustern - Cluster durch Innovation? : HipHop und Hamburger Schule ; Innovation und Clusterrevolution in der Popmusikwirtschaft am Beispiel Hamburgs /." Jena : Selbstverl. Friedrich-Schiller-Univ, 2005. http://www.gbv.de/dms/zbw/514148918.pdf.

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Carona, Eduardo João Bonneville Torres. "H3 internationalization to Brazil." Master's thesis, NSBE - UNL, 2012. http://hdl.handle.net/10362/9523.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
h3 is a Portuguese firm competing in the fast food market with a hamburger gourmet concept. The firm is now a strong player in Portugal (39 stores); Poland, Warsaw (1 store); Spain, Madrid (1 store) and Brazil, São Paulo (2 stores). As a result of their successes in the domestic market, internationalization was a natural step. One of the major challenges the firm faces is the model to use in expanding into the Brazilian market. The aim of this project is to suggest to the firm the best approach for h3 in their expansion into Brazil. In order to assess the best mode of entry into new markets within Brazil, an in depth analysis of the h3 success performance in Portugal is necessary. By analyzing the Brazilian fast food market, we can see to what extent these markets achieve and do not achieve parity. As we shall see from the analysis, expansion is completely viable within the Brazilian market, to the states of Rio de Janeiro, Bahia and Estado Federal. Furthermore, the existing model h3 uses in its current Brazilian stores, that is, a joint venture model with h3 and its Brazilian partners as the master franchiser, will be the most successful route to rapid expansion in the region and in ensuring that competitors do not steal the concept h3 has pioneered.

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Dressel, Birthe. "Das Hamburger Strafvollzugsgesetz : Chance oder Risiko? /." Berlin ; Münster : Lit, 2008. http://d-nb.info/991054962/04.

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Nitschke, Julia. "Prävalenz urogynäkologischer Erkrankungen in Hamburger urologischen Facharztpraxen /." Köln, 2009. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000259580.

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Nisell, Samuel, and Roni Kaya. "Lönsamhet med CSR hosMAX Hamburgare." Thesis, KTH, Industriell produktion, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-101789.

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När företag engagerar sig i CSR-frågor främjar det miljö och samhälle. Denna rapport utreder hur CSR-arbetet också kan gynna företaget ur ett ekonomiskt perspektiv. Rapporten behandlar hamburgerkedjan Max Hamburgares hållbarhetssatsning och besvarar frågorna: • Är Max Hamburgares CSR-arbete ekonomiskt lönsamt för dem själva? • Är någon/några av Max Hamburgares CSR-åtgärder förlust- respektive vinstaffärer? För att besvara frågorna har en omfattande studie kring ämnet och företaget genomförts med internet som största hjälpmedel. Kompletterande telefonintervjuer har utförts med Max Hamburgares hållbarhetschef för att få djupare kunskap samt konfirmerande uppgifter. För att studera konsumentens påverkan av Max Hamburgares CSR-arbete har även en enkätstudie med 137 deltagare utförts. Sammanfattningsvis har Max Hamburgare satsat mycket pengar på CSR-åtgärder som på antingen kort eller lång sikt är ekonomiskt lönsamma. Samtidigt är flera CSR-åtgärder kostnader för företaget. Satsningen på hållbarhet har lett till ett stärkt varumärke. Detta räcker dock inte för att skapa merförsäljning av hamburgare i restaurangerna. Något tydligt samband mellan Max Hamburgares framgång och CSR-arbetet är inte funnet. Men CSR har blivit en del av deras affärsverksamhet. Det gynnar samhället och miljön runt omkring dem och samtidigt har de ökat sin omsättning och vinst för varje år sedan CSR-satsningen inleddes.
When companies engage in CSR, environment and society are benefited. Though, this report examines how CSR in a financial perspective can benefit the company. The report covers the hamburger chain Max’s sustainability efforts and answers the questions: • Is Max’s CSR work financially profitable for them? • Is any of Max’s CSR measures pure loss or gain of business? To answer these questions, a broad study on the subject and the company was made using Internet as main source. To gain deeper knowledge additional telephone interviews were held with Max’s Sustainability Director. Analyzing the consumer impact of Max’s CSR activities, also a questionnaire study with 137 participants was issued.In conclusion, Max has invested in several CSR activities, which in either short or long term, are economically viable. Meanwhile, many CSR activities are costs without future gains for the company. The CSR investments lead to stronger brand, but this is not enough to prove an increase in sales of hamburgers. A clear relation between Max’s success and their CSR work has not been found.However, CSR has become a part of Max’s business. The CSR-work benefit society and environment, and at the same time, they have increased their sales and profit for each year since the CSR initiative began.

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Homeier, Derek. "Automatisierte Klassifikation stellarer Spektren im Hamburger Quasar-Survey." [S.l. : s.n.], 2001. http://e-diss.uni-kiel.de/diss/d435.pdf.

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Passos, Maria Helena Castro Reis. "Influencia da formulação e condições de aquecimento na injuria e destruição de Listeria monocytogenes em hamburguer." [s.n.], 2000. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255533.

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Orientador: Arnaldo Yoshiteru Kuaye
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Abstract: The abstract is available with the full electronic digital document
Doutorado
Doutor em Tecnologia de Alimentos

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Dahm, Karsten. "Arbeitsplatzbelastung durch Inhalationsanästhetika Messungen in Hamburger Krankenhäusern 1987 - 1995 /." [S.l.] : [s.n.], 1998. http://www.sub.uni-hamburg.de/disse/368/Disse.pdf.

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Decken, Jutta von der. "Das Seearbeitsrecht im Hamburger Stadtrecht von 1301 bis 1603 /." Frankfurt am Main ;Berlin [u.a.] : Lang, 1995. http://www.gbv.de/dms/spk/sbb/recht/toc/271754036.pdf.

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Oldenburg, Christel. "Tradition und Modernität - die Hamburger SPD von 1950 - 1966." Berlin Münster Lit, 2008. http://d-nb.info/99265257X/04.

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Borries-Pusback, Bärbel von. "Keine Hochschule für den Sozialismus : die Gründung der Akademie für Gemeinwirtschaft in Hamburg ; 1945 - 1955 /." Opladen : Leske + Budrich, 2002. http://www.gbv.de/dms/sub-hamburg/34217245X.pdf.

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Scherbel, Hanspeter. "A new proof of Hamburger's index theorem on umbilical points /." [S.l.] : [s.n.], 1993. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=10281.

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Whitmer, Evelyn, and Scottie Misner. "Assessment of Doneness in Cooked Ground Beef." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/210429.

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Mazzacan, Lara. "Qualità sensoriale di hamburger formulati con estratti fenolici di olive." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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Questo studio è parte di un progetto PRIN 2015 che si propone di promuovere il riutilizzo di sottoprodotti del processo di estrazione meccanica dell'olio d'oliva come fonti di molecole bioattive per la produzione di nuovi alimenti e/o ingredienti con funzionalità più elevate tra cui la carne rossa (fresca e stagionata); tale estratto fenolico è un agente conservante naturale con note proprietà antiossidanti e antimicrobiche. Nell’ambito di questo lavoro di tesi, sono stati analizzati campioni di hamburger, a base di carne di manzo macinata e sale (C), a cui sono stati addizionati un estratto fenolico da acque di vegetazione (L1) e colture microbiche bioprotettive (L2). L’obiettivo consisteva nella valutazione del profilo sensoriale di tali prodotti di nuova formulazione (applicando un test quantitativo descrittivo), testandone la performance in fase di conservazione (shelf-life, 0-6-9 giorni). E’ stato anche applicato un test di tipo triangolare per verificare l’esistenza di differenze sensoriali percepibili tra le tre diverse formulazioni e, per ciascuna tipologia, le differenze ai diversi tempi di conservazione. Parallelamente a queste analisi sensoriali, si sono acquisite le immagini degli hamburger crudi mediante un “occhio elettronico” o analizzatore d’immagini, in grado di effettuare, in tempi rapidi, un’analisi dell’apparenza del prodotto ed è stata condotta un’elaborazione congiunta dei dati sensoriali e fisici. I risultati preliminari hanno evidenziato come l'aggiunta di estratto fenolico e colture protettive incida positivamente sull'intensità del colore: i campioni di nuova formulazione durante la conservazione risultavano mantenere maggiormente, rispetto al controllo, un colore rosso vivo.

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Streller, Sylvia. "Die Therapie des Analkarzinoms : eine retrospektive Analyse der Hamburger Behandlungsergebnisse /." Hamburg, 2008. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000253699.

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Gerdes, Christian. "Pyrolyse von Biomasse-Abfall thermochemische Konversion mit dem Hamburger-Wirbelschichtverfahren /." [S.l.] : [s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=964083507.

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Esposito, Antonio K. "Die Entstehung des australischen Grundstücksregisterrechts (Torrenssystem) - eine Rezeption Hamburger Partikularrechts?! /." Berlin : Tenea, Verl. für Medien, 2005. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=014705926&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA.

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Schilling, Jörg. ""Distanz halten" das Hamburger Bismarckdenkmal und die Monumentalität der Moderne." Göttingen Wallstein-Verl, 2003. http://deposit.ddb.de/cgi-bin/dokserv?id=2740354&prov=M&dok_var=1&dok_ext=htm.

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Münch, Philipp. "Bürger in Uniform Kriegserfahrungen von Hamburger Turnern 1914 bis 1918." Freiburg, Br. Berlin Wien Rombach, 2008. http://d-nb.info/996576002/04.

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Huber, Till [Verfasser]. "Blumfeld und die Hamburger Schule : Sekundarität – Intertextualität – Diskurspop / Till Huber." Göttingen : V&R Unipress, 2016. http://www.v-r.de/.

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29

Kögel, Eduard. "Zwei Poelzigschüler in der Emigration: Rudolf Hamburger und Richard Paulick zwischen Shanghai und Ost-Berlin (1930 - 1955) (Hamburger - China, Polen, Schweiz, Iran, UdSSR), (Paulick - China)." Weimar [Univ.-Bibliothek der Bauhaus-Univ.], 2007. http://d-nb.info/993257194/34.

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Teixeira, Ângela Moraes. "Influência do amido e do cloreto de sódio sobre a capacidade de retenção de água e características sensoriais de hamburguer de peixe elaborado a partir de surimi de sardinha (Sardinella brasiliensis) /." Florianópolis, SC, 1999. http://repositorio.ufsc.br/xmlui/handle/123456789/81110.

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Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias.
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Hamburguers de peixe foram produzidos a partir de surimi de sardinha (Sardinella brasiliensis). O rendimento de polpa e surimi obtidos a partir de sardinha eviscerada foi 83,2 e 58,55% respectivamente. Para otimizar a capacidade de retenção de água nos hamburguers foi desenvolvido um planejamento fatorial com adição de pontos centrais, sendo as variáveis independentes amido de mandioca nativo, pré-gelatinizado e sal. O amido pré-gelatinizado, sal e as interações entre as variávies independentes influenciaram significativamente na resposta. Para determinar se os julgadores perceberiam diferença quanto ao sabor, quatro formulações variando as concentrações de amido e clara de ovo foram desenvolvidas (A, B, C e D) e comparadas com um hamburguer de peixe comercial (padrão). O teste sensorial aplicado foi o de comparação múltipla. Como as médias dos tratamentos não foram estatisticamente iguais aplicou-se o teste de comparação de médias de Dunnett. Todas as amostras foram significativamente melhores que o padrão com relação ao sabor. A formulação D, por apresentar maior diferença de média em relação ao padrão, foi escolhida para ser caracterizada sensorialmente. Em razão dos comentários descritos por alguns julgadores, elaborou-se uma formulação (E) com menor concentração de sal, mantendo-se as concentrações dos demais ingredientes as mesmas que a formulação D. Portanto o teste de perfil de características foi realizado par avaliar o perfil sensorial das amostras D, E e padrão, sendo os atributos escolhidos aparência, cor, odor, sabor e textura. Todos os tratamentos apresentaram os atributos estudados dentro de padrões aceitáveis em termos de qualidade. A amostra D apresentou odor e sabor excelentes em termos de qualidade. Para verificar a preferência entre as amostras-teste e a padrão aplicou-se o teste de ordenação. A formulação D foi significativamente preferida em relação a E e a padrão. Não houve diferença significativa com relação a preferência entre a amostra E e a padrão. Através do resultado deste teste, sendo o padrão um hamburguer de peixe comercial, pode-se dizer que provavelmente as formulações desenvolvidas poderão ter aceitação no mercado.

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Bussacker, Marlis. "Hamburgs staatliche Auswandererfürsorge im 19. Jahrhundert." Neumünster Wachholtz, 2004. http://deposit.d-nb.de/cgi-bin/dokserv?id=2862959&prov=M&dok_var=1&dok_ext=htm.

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Bussacker, Marlis. "Hamburgs staatliche Auswandererfürsorge im 19. Jahrhundert." Neumünster Wachholtz, 2006. http://deposit.d-nb.de/cgi-bin/dokserv?id=2862959&prov=M&dokv̲ar=1&doke̲xt=htm.

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Molthagen, Dietmar. "Das Ende der Bürgerlichkeit? Liverpooler und Hamburger Bürgerfamilien im Ersten Weltkrieg." Göttingen Wallstein-Verl, 2005. http://deposit.d-nb.de/cgi-bin/dokserv?id=2885306&prov=M&dok_var=1&dok_ext=htm.

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Wilkening, Almut. "Der Hamburger Sonderweg im System der öffentlich-rechtlichen Ethik-Kommissionen Deutschlands /." Frankfurt am Main [u.a.] : Lang, 2000. http://www.gbv.de/dms/spk/sbb/recht/toc/314708707.pdf.

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Schmidt, Uwe. "Rechte, Pflichten, Allgemeinwohl : Hamburger Organisationen der Beamten und Staatsangestellten bis 1933 /." Bonn : DBB-Verl, 1997. http://www.gbv.de/dms/spk/sbb/recht/toc/279405391.pdf.

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Lopes, Graziela Alves Zanotto [UNESP]. "Caracterização quimica, física e sensorial de produtos à base de amendoim." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/100947.

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Universidade Estadual Paulista (UNESP)
A utilização do grão de amendoim (Arachis hypogaea) vem sendo pesquisada com o objetivo de obter alimentos proteicos e com boas características sensoriais, além de baixo custo. O objetivo do trabalho foi elaborar e caracterizar extrato aquoso à base de amendoim e extrato fermentado com Streptococcus thermophilus e Lactobacillus delbrueckii ssp bulgaricus, além da elaboração de um produto tipo hambúrguer com a farinha do resíduo da extração. Os grãos foram aquecidos em solução de bicarbonato de sódio a 0,5% (1:4, p/v) até ebulição, com posterior drenagem, lavagem, desintegração com água aquecida a 97º C nas proporções de 1:5; 1:6; 1:7 e 1:8 (p/v), seguido de filtração. O produto fermentado foi elaborado com adição de 2% de lactose, 10% de sacarose, 0,3% de gelatina e 2% do fermento lático ao extrato aquoso. O produto tipo hambúrguer foi elaborado com adição de 10, 20 e 30% da farinha do resíduo (1:5) nas formulações. As diluições (p≤0,05) dos componentes dos extratos aquosos de amendoim foram de 36% para sólidos totais, 29% para proteína e 43% para lipídeos. O abaixamento do pH foi mais lento para a formulação com extrato mais concentrado (p≤0,05) e a porcentagem inicial de ácido lático (0,12%) aumentou para 0,37 a 0,39% após 6 horas de incubação. O valor de ºBrix variou de 9,83 a 7,42. A consistência foi o único atributo sensorial significativamente afetado pelas proporções grão:água. Os resultados relativos às análises do produto tipo hambúrguer indicaram que à medida que houve aumento da farinha do resíduo de amendoim (20 e 30%) obtiveram-se maiores rendimentos de cocção e menores capacidades de retenção de água para estes produtos. A maior luminosidade foi obtida para o produto com 30% de farinha de resíduo, e a intensidade de vermelho (a*) diminuiu com o aumento da...
The use of kernel peanut (Arachis hypogaea) has been researched in order to obtain protein foods with good sensory characteristics, and low cost. The objective of this study was to prepare and characterize aqueous extract made with peanut and fermented extract with Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus, besides the development of a product type beef hamburger with the peanut residue flour of this extraction. The kernels were heated in a solution of sodium bicarbonate, 0.5% (1:4 w / v) until boiling with subsequent draining, washing, disintegration with water heated to 97 ° C in the ratios of 1:5, 1:6 ; 1:7 and 1:8 (w / v), followed by filtration. The fermented product was produced with addition of 2% lactose, 10% sucrose, 0.3% gelatin and 2% lactic ferment to the aqueous extract. The product type beef hamburger was prepared by adding 10, 20 and 30% of the the peanut residue flour (1:5) in the formulations. Dilutions (p ≤ 0.05) of the components of the extracts were 36% for total solids, 29% protein and 43% lipids. Lowering of pH was slower for the formulation with more concentrated extract (p <0.05) and the initial percentage of 0.12% lactic acid increased to 0.37 until 0.39% after 6 hours of incubation. The Brix value ranged from 9.83 to 7.42. The consistency was the only sensory attribute significantly affected by proportion grain: water. The results for the product type beef hamburger analyzes indicated that as there was an increase in peanut residue flour (20 to 30%) there were also higher yields of cooking and lower water retention capacity for these products. The highest brightness was obtained for the product with 30% the peanut residue flour, and redness (a *) decreased with increase of the percentage of residue. Microbiological analyzes met the minimum quality requirements. The sensory... (Complete abstract click electronic access below)

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Haenel, Nathalie, and Josefin Sandberg. "Vattenavtryck i konventionell och ekologisk produktion. En jämförande studie av svenska råvaror i en hamburgare." Thesis, KTH, Mark- och vattenteknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-170033.

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På senare tid har koldioxidavtryck och det ekologiska fotavtryck som vi människor lämnar efter oss fått större uppmärksamhet. Vattenavtryck är däremot något som i Sverige inte förekommer lika frekvent i olika medier. Definitionen på vattenavtryck är den mängd vatten som konsumeras för att producera en vara eller tjänst i alla processens ingående delar och finns dolt i den färdiga produkten. För att ur vattensynpunkt beräkna påverkan av en process finns en mängd olika vatten-avtrycksmetoder. Hoekstra och Hung (2002) introducerade under tidigt 2000-tal konceptet Water Footprint, vattenavtryck. År 2010 publicerade de en global standard för beräkning av vatten-avtrycket hos en process, produkt, producent eller konsument som idag används världen över av olika organisationer och verksamheter. Med fokus på nötfärsbiffen syftar studien i denna rapport till att beräkna och utvärdera vattenavtrycket hos en konventionell och en ekologiskt framställd hamburgare, med målet att kvantifiera och jämföra den relativa betydelsen av de olika produktionsstegen. Att göra en analytisk bedömning av ineffektiva processer och kritiskt granska data samt beräkningsmetoden är även en del av målet. Platsspecifika data kunnat användas för att åstadkomma ett trovärdigt resultat genom att studera en konventionell och en ekologisk gård. För att presentera ett jämförbart värde för en hel hamburgare har resultat från tidigare publikationer använts. Resultaten visar att vattenavtrycket av en konventionell hamburgare är ungefär hälften så stort som för en ekologisk och samma resultat gäller för enbart nötfärsbiffen. Nötköttet står för den betydande delen då vegetabilierna i snitt endast utgör cirka 5 % av det totala vattenavtrycket. Att räkna på vattenavtryck är en komplicerad process där många parametrar hanteras. Valet av data är avgörande då felen i beräkningarna ackumuleras i varje steg. Även om metoden är en förenkling av verkligheten kan vi konstatera att resultaten pekar på att en utveckling mot en lägre köttkonsumtion är nödvändig för att minska miljöpåverkan.
The carbon- and ecological footprint due to human activities has in later years gained more attention. In the Swedish media however the water footprint is not as commonly heard of. The definition of a water footprint is the amount of water consumed within the different steps of production of goods and services, the embedded water in the final product or service. There are different methods to calculate the water consumption and water footprint in production in order to measure environmental impact from a water perspective. During the early 21st century Hoekstra and Hung (2002) introduced the concept of water footprint and in 2010 a global standard was published. This study means to calculate and analyze the water footprint of a conventional and organically produced hamburger, with the aim to quantify and compare the relative importance of different production steps focusing on the beef. To evaluate the ineffective processes and the calculation method as well as critically review data are also part of the purpose. Two specific farms have been examined to achieve site specific data on conventional and organic meat production. Some results from previous official publications have been used to fill in data in order to enable analysis of a complete hamburger. The result shows that the water footprint of the conventional hamburger is approximately half of the organic one, with the same results showing regarding the ground beef. In both cases the water footprint of the vegetables constitutes about 5 % of the total. Calculating the water footprint is a complicated process with many parameters to consider. The selection of data is crucial due to errors in data accumulating in every step of the calculating process. Ever though the method is a simplification of reality we conclude that the results are pointing to the importance of a higher awareness of the environmental impact of meat consumption.

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Scagnolari, Tommaso. "Attivita antimicrobica di oli essenziali incapsulati in chitosano in hamburger di bovino." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amslaurea.unibo.it/10178/.

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La sperimentazione aveva il fine di valutare l’attività antimicrobica di oli essenziali di timo e cannella in hamburger di bovino. In primo luogo è stata fatta una caratterizzazione di questi oli mediante analisi GC-MS-SPME, da cui è emerso che le molecole a maggiore attività antimicrobica (rispettivamente timolo/carvacrolo ed aldeide cinnamica) erano presenti a concentrazioni piuttosto basse. Successivamente sono state valutate MIC e MBC nei confronti di microrganismi patogeni di interesse alimentare. Infine, tali oli sono stati incapsulati in chitosano per valutare un eventuale effetto sinergico e favorire un rilascio graduale degli oli. Il processo di incapsulazione ha mostrato una efficienza piuttosto bassa (solo il 25% dell’olio aggiunto veniva effettivamente incapsulato), per cui non è stato possibile utilizzare nanoparticelle “caricate” con quantità di olio tali da inibire significativamente lo sviluppo microbico in hamburger di carne bovina. Infatti, l’effetto sinergico chitosano/olio essenziale è stato in grado di ridurre solo lievemente il carico di enterobatteri durante la conservazione refrigerata, soprattutto nei campioni confezionati in atmosfera modificata. Una prova effettuata utilizzando i due oli in forma libera ad elevata concentrazione (1000 mg/kg), la cannella si è dimostrata molto più efficace del timo, riducendo il carico cellulare di enterobatteri a fine shelf-life, con effetto più evidente nei campioni di hamburger confezionati in atmosfera modificata (riduzione di un ciclo logaritmico). Inoltre, essa è risultata in grado di ridurre lievemente lo sviluppo di lieviti e funghi. Concludendo, gli oli essenziali usati in questa sperimentazione, poiché caratterizzati da una bassa concentrazione di molecole ad elevata attività antimicrobica (timolo/carvacrolo per il timo, aldeide cinnamica per la cannella), non sono stati in grado di prolungare in modo significativo la shelf-life di hamburger di bovino, nemmeno se incapsulati in chitosano.

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Illner, Jennifer Ann. "Das Osteoblastom : eine retrospektive Analyse anhand von 94 Fällen des Hamburger Knochentumorregisters /." Hamburg, 2006. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000253612.

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Austin, Kelly F. "'The Hamburger Connection' and Deforestation: A Test of Ecologically Unequal Exchange Theory." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-10152008-142943/.

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This study explores Norman Myersâs concept of the âhamburger connectionâ as a form of ecologically unequal exchange, where more-developed nations are able to misappropriate the environmental costs of beef consumption to less-developed nations. OLS (ordinary least squares) regression is used to test if deforestation in less-developed nations is associated with the vertical flow of beef to more-developed nations. An interaction term is also used to test if this relationship is more pronounced for Latin American nations, as posited by Myers. The sample includes all non-desert, less-developed nations for which there is available data across all indicators and for either measure of deforestation, total forest change or natural forest change. Overall, the results confirm the tested hypotheses. The findings also provide unique contextual support for ecologically unequal exchange theory by analyzing the environmental impacts of export flows for a specific commodity type, beef.

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Leipold, Andreas. "Das erste Jahr der Hamburger Südsee-Expedition in Deutsch-Neuguinea (1908 - 1909)." [Bremen] Salzwasser-Verl, 2006. http://d-nb.info/983591881/04.

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Kögel, Eduard [Verfasser]. "Zwei Poelzigschüler in der Emigration: Rudolf Hamburger und Richard Paulick zwischen Shanghai und Ost-Berlin (1930 - 1955) : (Hamburger - China, Polen, Schweiz, Iran, UdSSR), (Paulick - China) / vorgelegt von Eduard Kögel." Weimar : [Univ.-Bibliothek der Bauhaus-Univ.], 2007. http://d-nb.info/993257194/34.

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Dimov, Ivan. "The users’ perspective and preference on three user interface website design patterns and their usability." Thesis, Linnéuniversitetet, Institutionen för informatik (IK), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-59716.

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This study is qualitative and interpretive in nature. It examines the perception of 6 people aged 23-32 with decent experience in using the Web on the usability of three user interface website design patterns. These patterns are the ‘hamburger’ icon (an icon used primarily in mobile websites and apps that shows a hidden navigation when clicked), CAPTCHAs (a task that users have to complete to continue browsing a webpage to prevent automated software operating on the webpage) and returning to the homepage. It searches for the characteristics that they desire to see in those three user interface design patterns and the actions that those patterns represent. The participants are reached through interviews and observations and the research pinpoints that although experienced Internet users find the user interface elements relatively usable some usability factors can be worked upon in the chosen design elements and pinpoints what users would want to see changed, the actual changes they want and the problems they actually encounter with the current status of the three (3) design patterns and their usability. More noticeably, the research pinpoints that a “Homepage” button would be more usable than “Home” button which is the de facto standard as of this moment and it shows that the ‘hamburger’ icon is usable enough amongst experienced users, contradicting the research pinpointing that 71 out of 76 fail using the icon (Fichter and Wisniewski, 2016) probably due to the participants’ experience with technology, but other, preferable alternatives to the ‘hamburger’ icon are revealed from the participants which are in line with the current literature. CAPTCHAs are confirmed as a ‘nuisance’ (Pogue, 2012) and the need for CAPTCHAs which are quick to solve emerges which is what forms the perception of usability of the participants.

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Holmgren, Elizabeth Suzanne. "Validation of baking to control Salmonella serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogates for thermal process validation." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20546.

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Master of Science
Food Science Institute
Randall K. Phebus
With the implementation of the Food and Drug Administration’s Food Safety Modernization Act, the food industry must scientifically verify that current production processes provide sufficient protection against pathogens. This study was conducted to validate a simulated commercial baking process for hamburger buns to control Salmonella spp. contamination and to determine the appropriateness of using non-pathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was separately inoculated (~6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport or Senftenberg) or E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Non-inoculated dough was used to evaluate S. cerevisiae (Baker’s yeast) survival during baking. Buns were baked for 9, 11 and 13 min in a conventional oven set at 218°C, with internal bun temperature profiles recorded. Salmonella serovars and S. cerevisiae were reduced by >6 log[subscript]10 CFU/g after 9 min of baking. E. faecium was detected by direct plating after 11 min of baking but not after 13 min. After 13 min of baking, all three target organisms were eliminated (>6 log CFU/g reduction) in the buns. D- and z-values of Salmonella spp. (3-serovar cocktail), E. faecium, and S. cerevisiae in bun dough were also determined. D-values of Salmonella spp. and E. faecium during heating of dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58 and 61°C, respectivly; whereas, D-values of S. cerevisiae were 18.73, 5.67 and 1.03 min at 52, 55 and 58°C, respectivly. The z-values of Salmonella spp., E. faecium and S. cerevisiae were 6.58, 6.25 and 4.74ºC, respectively. E. faecium demonstrated greater thermal resistance than Salmonella spp. and S. cerevisiae, making it an appropriate (and conservative) surrogate to establish thermal process lethality in the validation of commercial baking operations. The low thermal tolerance of S. cerevisiae relative to Salmonella limits its usefulness as a potential surrogate for process validations.

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Frost, Maike. "Der Hamburger Strahlenskandal Geschichte, Hintergründe und Auswirkungen unter Berücksichtigung der Perspektive von Klinikpersonal." Hamburg Kovač, 2005. http://www.verlagdrkovac.de/3-8300-2502-5.htm.

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Meyhoff, Andreas. "Blohm & Voss im "Dritten Reich" : eine Hamburger Großwerft zwischen Geschäft und Politik /." Hamburg : Christians, 2001. http://www.gbv.de/dms/bs/toc/33414275x.pdf.

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Tabakajew, Dmitri [Verfasser]. "Simulationsgestützte Analyse und Optimierung der Umformung geschlossener Stahlprofile mittels Hamburger Verfahren / Dmitri Tabakajew." Düren : Shaker, 2019. http://d-nb.info/1188553445/34.

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Brodersen-Rauhut, Kirsten [Verfasser], and Sonja [Akademischer Betreuer] Windmüller. "Unsichtbare Großstadt? : Neben Hamburger Szenevierteln und Brennpunkten / Kirsten Brodersen-Rauhut ; Betreuer: Sonja Windmüller." Hamburg : Staats- und Universitätsbibliothek Hamburg, 2019. http://d-nb.info/1199539309/34.

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Koch, Annerose. "Die Hamburger Gänsemarktoper (1678-1738) als Spielstätte im Kontext in- und ausländischer Einflüsse." Universitätsbibliothek Leipzig, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-219299.

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Das Opernhaus am Gänsemarkt, die erste stehende, wohlorganisierte deutsche Oper nach venezianischem Muster, wurde mit dem geistlichen Singspiel Adam und Eva, oder: Der erschaffene, gefallene und aufgerichtete Mensch (Libretto: Richter; Musik: Johann Theile; Dekoration: Kamphausen) am 2.1.1678 eröffnet1

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Stuhr, Markus Püschel Klaus. "Radsportunfälle und Verletzungen bei den Hamburger "Cyclassics" eine Analyse von 1996 bis 2007." Hamburg Kovač, 2008. http://d-nb.info/990565785/04.

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Dissertations / Theses on the topic 'Hamburgers'

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