The penetration of salt and of heat into foodstuffs while being cooked:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Stockholm
Royal Swedish Acad. of Engineering Sciences
1970
|
| Schriftenreihe: | Acta polytechnica Scandinavica. Chemistry including metallurgy series.
No. 93. |
| Schlagworte: | |
| Beschreibung: | 88 S.m.Abb.,Tab.u.2 Taf. |
Internformat
MARC
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| 650 | 4 | |a Food |x Thermal properties | |
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| 830 | 0 | |a Acta polytechnica Scandinavica. Chemistry including metallurgy series. |v No. 93. |w (DE-604)BV001889031 |9 93 | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Carlheim-Gyllensköld, H. |
| author_facet | Carlheim-Gyllensköld, H. |
| author_role | aut |
| author_sort | Carlheim-Gyllensköld, H. |
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| id | DE-604.BV007180995 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T16:57:08Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-004590458 |
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| owner_facet | DE-355 DE-BY-UBR DE-83 |
| physical | 88 S.m.Abb.,Tab.u.2 Taf. |
| publishDate | 1970 |
| publishDateSearch | 1970 |
| publishDateSort | 1970 |
| publisher | Royal Swedish Acad. of Engineering Sciences |
| record_format | marc |
| series | Acta polytechnica Scandinavica. Chemistry including metallurgy series. |
| series2 | Acta polytechnica Scandinavica. Chemistry including metallurgy series. |
| spelling | Carlheim-Gyllensköld, H. Verfasser aut The penetration of salt and of heat into foodstuffs while being cooked Stockholm Royal Swedish Acad. of Engineering Sciences 1970 88 S.m.Abb.,Tab.u.2 Taf. txt rdacontent n rdamedia nc rdacarrier Acta polytechnica Scandinavica. Chemistry including metallurgy series. No. 93. Food Thermal properties Salting of food Acta polytechnica Scandinavica. Chemistry including metallurgy series. No. 93. (DE-604)BV001889031 93 |
| spellingShingle | Carlheim-Gyllensköld, H. The penetration of salt and of heat into foodstuffs while being cooked Acta polytechnica Scandinavica. Chemistry including metallurgy series. Food Thermal properties Salting of food |
| title | The penetration of salt and of heat into foodstuffs while being cooked |
| title_auth | The penetration of salt and of heat into foodstuffs while being cooked |
| title_exact_search | The penetration of salt and of heat into foodstuffs while being cooked |
| title_full | The penetration of salt and of heat into foodstuffs while being cooked |
| title_fullStr | The penetration of salt and of heat into foodstuffs while being cooked |
| title_full_unstemmed | The penetration of salt and of heat into foodstuffs while being cooked |
| title_short | The penetration of salt and of heat into foodstuffs while being cooked |
| title_sort | the penetration of salt and of heat into foodstuffs while being cooked |
| topic | Food Thermal properties Salting of food |
| topic_facet | Food Thermal properties Salting of food |
| volume_link | (DE-604)BV001889031 |
| work_keys_str_mv | AT carlheimgyllenskoldh thepenetrationofsaltandofheatintofoodstuffswhilebeingcooked |