Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | German |
| Veröffentlicht: |
München
1975
|
| Schlagworte: | |
| Beschreibung: | München, Univ., Diss., 1975 |
| Beschreibung: | 5 Bl., IV, 100 S., 2 Bl. |
Internformat
MARC
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Datensatz im Suchindex
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| author | Ipach, Ingolf |
| author_facet | Ipach, Ingolf |
| author_role | aut |
| author_sort | Ipach, Ingolf |
| author_variant | i i ii |
| building | Verbundindex |
| bvnumber | BV002157322 |
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| genre_facet | Hochschulschrift |
| id | DE-604.BV002157322 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T15:41:17Z |
| institution | BVB |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-001416121 |
| oclc_num | 36800095 |
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| owner_facet | DE-91 DE-BY-TUM DE-83 DE-11 |
| physical | 5 Bl., IV, 100 S., 2 Bl. |
| psigel | TUB-nvmb |
| publishDate | 1975 |
| publishDateSearch | 1975 |
| publishDateSort | 1975 |
| record_format | marc |
| spelling | Ipach, Ingolf Verfasser aut Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln München 1975 5 Bl., IV, 100 S., 2 Bl. txt rdacontent n rdamedia nc rdacarrier München, Univ., Diss., 1975 Maillard-Reaktion (DE-588)4168628-7 gnd rswk-swf Karamelisierung (DE-588)4606468-0 gnd rswk-swf Melanoide (DE-588)4326958-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Melanoide (DE-588)4326958-8 s DE-604 Lebensmittel (DE-588)4034870-2 s Karamelisierung (DE-588)4606468-0 s 1\p DE-604 Maillard-Reaktion (DE-588)4168628-7 s 2\p DE-604 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Ipach, Ingolf Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln Maillard-Reaktion (DE-588)4168628-7 gnd Karamelisierung (DE-588)4606468-0 gnd Melanoide (DE-588)4326958-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4168628-7 (DE-588)4606468-0 (DE-588)4326958-8 (DE-588)4034870-2 (DE-588)4113937-9 |
| title | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_auth | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_exact_search | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_full | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_fullStr | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_full_unstemmed | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_short | Methoden zur Strukturaufklärung von Bräunungsprodukten in Lebensmitteln |
| title_sort | methoden zur strukturaufklarung von braunungsprodukten in lebensmitteln |
| topic | Maillard-Reaktion (DE-588)4168628-7 gnd Karamelisierung (DE-588)4606468-0 gnd Melanoide (DE-588)4326958-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Maillard-Reaktion Karamelisierung Melanoide Lebensmittel Hochschulschrift |
| work_keys_str_mv | AT ipachingolf methodenzurstrukturaufklarungvonbraunungsprodukteninlebensmitteln |