Food Composition research: the broader context
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
London
Elsevier Science
1996
|
| Schriftenreihe: | Food chemistry
57 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Einzelaufnahme eines Zeitschr.-Heftes |
| Beschreibung: | 600 S. Ill., graph. Darst. |
Internformat
MARC
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| 001 | BV011202383 | ||
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| 041 | |a und | ||
| 049 | |a DE-M49 |a DE-12 | ||
| 084 | |a CHE 507f |2 stub | ||
| 245 | 1 | 0 | |a Food Composition research |b the broader context |c ed. by P. M. Finglas. The Second International Food Data Base Conference 28 - 30 August, 1995, Lahti, Finland |
| 264 | 1 | |a London |b Elsevier Science |c 1996 | |
| 300 | |a 600 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food chemistry |v 57 | |
| 500 | |a Einzelaufnahme eines Zeitschr.-Heftes | ||
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelinhaltsstoff |0 (DE-588)4123619-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Zusammensetzung |0 (DE-588)4191159-3 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1995 |z Lahti |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Zusammensetzung |0 (DE-588)4191159-3 |D s |
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| 689 | 1 | 0 | |a Lebensmittelinhaltsstoff |0 (DE-588)4123619-1 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Finglas, P. M. |e Sonstige |4 oth | |
| 711 | 2 | |a International Food Data-Base Conference |n 2 |d 1995 |c Lahti |j Sonstige |0 (DE-588)5190795-1 |4 oth | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007513439&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-007513439 | ||
Datensatz im Suchindex
| _version_ | 1804125698812542976 |
|---|---|
| adam_text | Contents
of Volumes
55-57 595
369
Structure determination of ^methyl-S-thiazoline in roasted sesame flavour
P.
SCHIEBERLE,
M.
GÜNTERT,
H. SOMMER
&
P.
WERKHOFF
(Germany)
373
Formation and occurrence
of flavor components in Noble muscadine wine
0. LAMIKANRA,
С. С.
GRIMM
&
I. D.
INYANG (USA)
377
Changes in saponin content and composition during the ensilage of alfalfa (Medicago
sativa
L.)
P.
KALAČ
(Czech Republic),
K. R.
PRICE
&
G. R. FENWICK
(UK)
381
The effect of fermentaion on the primary nutrients in foxtail millet
(Setaria itálica)
U.
ANTONY,
G. SRIPRIYA
&
T. S.
CHANDRA (India)
385
Chemical changes during microwave treatment of milk
M. VILLAMIEL,
N.
CORZO,
J.
MARTÍNEZ-CASTRO
&
A. OLANO
(Spain)
389
Resistant starch formation in bread
aş
influenced by choice of ingredients or baking conditions
H.
LILJEBERG, A. ÅKERBERG
&
I. BJÖRCK
(Sweden)
395
Free and glycosidically bound
monoterpene
alcohols in Qimen black tea
W. HUAFU
&
Y. XIAOQING (People s Republic of China)
399
Changes in gas-chromatographic
volatiles
of young
Airen
wines during bottle storage
M.
A. GONZALEZ-VIÑAS,
M. S. PEREZ-COELLO, M. D. SALVADOR, M. D.
CABEZUDO
&
P. J. MARTIN-ALVAREZ (Spain)
405
Bioavailability of carbohydrate material stored in tropical fruit seeds
C. G. OATES
&
A. D. POWELL (Singapore)
415
The influence of added caramel on furanic aldehyde contents of matured brandies
J. QUESADA
GRANADOS,
M.
VILLALÓN
MIR,
H.
LÓPEZ
Gã
SERRANA
&
M. C.
LÓPEZ
MARTINEZ (Spain)
421
Addition of hydrocolloids and non-muscle proteins to sardine (Sardinia pilchardus) mince gels:
Effect of salt concentration
M. C
GÓMEZ-GUILLEN
&
P.
MONTERO
(Spain)
429
Lactulose, monosaccharides and undenatured serum protein contents in commercial UHT creams and their
usefulness for thermal treatment assessment
N.
CORZO,
M.
VILLAMIEL
&
I. MARTÍNEZ-CASTRO
(Spain)
433
Use of crossiinked mucilage prepared from ruredzo (Dicerocaryum zanguebarium) in the purification of
polygalacturonase extracted from tomato
M. A.
N.
BENHURA
&
I. MAVHUDZI (Zimbabwe)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
439
Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device
G. P. BLANCH, G.
REGLERO
&
M. HERRAIZ
(Spain)
445
Analysis of resistant starch: A method for foods and food products
1.
GONI,
L GARCÍA-DIZ, E.
MAÑAS
& F. SAURA-CALIXTO
(Spain)
451
Determination of carotenoids in Chinese vegetables
R. B. H. WILLS (Australia)
&
A. RANGGA (Indonesia)
457
Bibliography of analytical, nutritional and clinical methods
465
Book reviews
467
Announcements
CONTENTS OF VOLUME
57
Number
1
3
Editorial
P. M.
FINGLAS
5
Introduction: the early history of food composition analysis—source of artifacts until now
P. E. KOIVISTOINEN (Finland)
Section I: Nutritional Concepts and Recent Advances in Macronutrient Research
9
Dietary carbohydrates: classification by chemistry and physiology
N.-G. ASP (Sweden)
596 Contents
of Volumes
55-57
15
The classification and measurement of dietary carbohydrates
H.
N.
ENGLYST
&
G. J. HUDSON (UK)
23
Approach to fat analysis of foods
L.
HYVÖNEN
(Finland)
27
Determination of protein in foods: comparison of net protein and crude protein
(N x
6-25)
values
P. P.
S
ALO-VAANANEN
&
P.
E. KOIVISTOINEN
(Finland)
33
Memorandum on terms, definitions, and analytical procedures of protein, fat and carbohydrates in food for
basic composition data: issues and recommendations
P. E. KOIVISTOINEN (Finland), N.-G. ASP (Sweden), H.
N.
ENGLYST, G. J. HUDSON (UK),
L
HYVÖNEN,
H.
KALLIO
&
P. P.
SALO-VÄÄNÄNEN
(Finland)
37
Posters from Section I
Section II: Antioxidants in Relation to Public Health and Food Quality
43
Analysis and health effects of flavonoids
P.
C. H. HOLLMAN, M. G. L.
HERTOG
&
M. B. KATAN
(The Netherlands)
47
Viral evolution as driven by host nutritional selective factors: influence of dietary oxidative stress
0. A. LEVANDER
&
M. A. BECK (USA)
51
Antioxidants in
lipid
foods and their impact on food quality
E.
N.
FRANKEL(USA)
57
Posters from Section II
Section III: Relevance of Food Composition Data Bases
63
The impact of new Australian food composition data on national dietary references
K. M. CASHEL
&
H. GREENFIELD (Australia)
67
Reduction in fat intake in The Netherlands: the influence of food composition data
K. F. A. M. HULSHOF,
C. J.
M. BEEMSTER, S.
WESTENBRINK
&
M. R. H.
LÖWIK
(The Netherlands)
71
Calculated vs analysed nutrient composition of weight reduction diets
P. HAKALA, J. MARNIEMI, L-R.
KNUTS,
J. KUMPULAINEN, R. TAHVONEN
&
S. PLAAMI (Finland)
77
Posters from Section III
Section IV: Improvements in Quality of Food Composition Analyses: Recent Advances and Future Challenges
85
Interlaboratory studies of HPLC procedures for the analysis of carotenoids in foods
K. J. SCOTT, P. M.
FINGLAS,
R.
SEALE,
D.
J. HART (UK)
&
I.
DE FROIDMONT-GÖRTZ
(Belgium)
91
Improvements in the determination of vitamins in foods: method intercomparison studies and preparation of
certified reference materials (CRMs)
P. M.
FINGLAS
(UK), H. VAN DEN BERG (The Netherlands)
&
I.
DE FROIDMONT-GÖRTZ
(Belgium)
95
New analytical aspects of vitamin
D
in foods
P. H.
MATTILA,
V. I. PIIRONEN, E. J. UUSI-RAUVA
&
P. E. KOIVISTOINEN (Finland)
101
Third
EU
MAT intercomparison on methods for the determination of vitamins B-1, B-2 and B-6 in food
H. VAN DEN BERG, F. VAN SCHAIK (The Netherlands), P. M.
FINGLAS
(UK)
&
1.
DE FROIDMONT-GÖRTZ
(Belgium)
109
Third
EU
MAT intercomparison study on food
folate
analysis using HPLC procedures
L. VAHTERISTO (Finland), P. M.
FINGLAS
(UK),
С
WITTHÖFT
(Germany),
К.
WIGERTZ (Sweden), R. SEALE (UK)
&
I.
DE FROIDMONT-GÖRTZ
(Belgium)
113
Analytical problems in the study of flavonoid compounds in onions
M. J. C
RHODES
&
K. R.
PRICE (UK)
119
Posters from Section IV
Section V: Design of Data Bases for Food Components
127
Development of food composition database management systems: the New Zealand experience
B. BURLINGAME
(New Zealand)
133
The compilation of food analysis values
asa
database for dietary studies
—
the Finnish experience
M.-L. OVASKAINEN, L. M. VALSTA
&
J.
LAURONEN
(Finland)
137
Using Internet services to improve international food data exchange
F. SCHLOTKE
(Switzerland)
Contents
of Volumes
55-57 597
145
Issues of food description
J.
A. T. PENNINGTON
(USA)
149
The Component Aspect Identifier for compositional values
I. D. UNWIN (UK)
&
W. BECKER (Sweden)
155
Posters from Section V
Section VI: Improving Access to Good Quality Food Composition Data Throughout the World
165
Food composition data in Eastern Europe
M. KOVÁČ
&
K. HOLČÍKOVÁ
(Slovak Republic)
171
The FAO/UNU food composition initiative
J. R. LUPIEN (Italy)
175
OCEANIAFOODS: national, regional and international activities
B. BURLINGAME (New Zealand), J. LEWIS (Australia),
B. AALBERSBERG
(Fiji)
&
T. MATENGA-SMITH (New Caledonia)
179
Activities of the ASEAN Network of Food Data System (ASEANFOODS)
P. PUWASTIEN, A. NITITHAMYONG
&
G. A. ATTIG
(Thailand)
183
Posters from Section VI
185
Bibliography of analytical, nutritional and clinical methods
Number
2
GENERAL PAPERS
191
Functional properties of barinas nut flour (Caryodendron orinocense
Karst, Euphorbiaceae)
compared to those
of soybean
F. C
PADILLA,
M. T. ALVAREZ
&
M. J. ALFARO (Venezuela)
197
Nutritional quality of fresh water catfish (Wallago attu) available in Manipur, India
H. LILABATI
&
W. VISHWANATH (India)
201
Studies on sweet potatoes
—
III. Distribution of unit chains of branched and unbranched molecules of starch
B. MADHUSUDHAN,
L R.
GOWDA
&
R. N. THARANATHAN
(India)
205
African traditional brews: how safe are they?
D. MOSHA, J. WANGABO
&
G. MHINZI
(Tanzania)
211
Fatty acid composition of mature breast milk of Saudi lactating mothers
A. A. AL-OTHMAN, H. A. EL-FAWAZ, F. M. HEWDY
& N.
M. ABDULLAH (Saudi Arabia)
217
Investigation of the contribution of radicals to the mechanism of the early stage of the
Maillard
reaction
B. CÄMMERER
&
L. W. KROH
(Germany)
223
Protein and chitin nitrogen contents and protein content in Pleurotus ostreatus
var. columbinus
K. K. TSHINYANGU
&
G. L.
HENNEBERT
(Belgium)
229
Nutrient composition of three Nigerian medicinal plants
O. D. EKPA
(Nigeria)
233
Flavour degradation in dehydrated convenience foods: changes in carbonyls in quick-cooking rice and
Bengalgram dhal
A. D. SEMWAL, G. K. SHARMA
&
S. S. ARYA
(India)
241
Factors influencing the drying of prunes.
1.
Effects of temperature upon the kinetics of moisture loss during drying
G. M. NEWMAN, W. E. PRICE
&
L
A. WOOLF
(Australia)
245
Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra
N.
DUPUY,
L
DUPONCHEL, J. P. HUVENNE,
B. SOMBRET
&
P.
LEGRAND
(France)
253
Minor and trace element content in sheep and goat milk and dairy products
E. CONI, A. BOCCA,
P. COPPOLELLI, S.
CAROLI,
С.
CAVALLUCCI
&
M. T. MARINUCCI
(Italy)
261
Chemical phosphorylation
of
bovine
casein: relationships between the reacting mixture and the binding sites of
the phosphoryl moiety
A. L. MEDINA (Venezuela), D. MESNIER, G. TAINTURIER
&
D. LORIENT
(France)
598 Contents
of Volumes
55-57
267
Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and
cauliflower on vitamin
С
retention
Z. LISIEWSKA
&
W. KMIECIK (Poland)
271
Evaluation of the
antioxidant
properties of a methanolic extract from Juice Plus fruit and Juice Plus vegetable
(dietary supplements)
S. J. CHAMBERS,
N.
LAMBERT, G. W. PLUMB
&
G. WILLIAMSON (UK)
275
Solution properties of vanillin and diacetyl in aqueous-ethanol solutions
T. KAPPATOS, M. H. GORDON
&
G. G. BIRCH (UK)
283
Stability of vitamin D3 during spray-drying of milk
H.
INDYK,
V. LITTLEJOHN
&
D. C
WOOLLARD (New Zealand)
287 Hydration
state of gelatine studied by Time Domain Nuclear Magnetic Resonance (TD-NMR): a preliminary study
M. C
VACHIER
&
D.
N.
RUTLEDGE (France)
295
Kinetics and equilibria of tea infusion. Part
13.
Further studies on tea scum: the effects of calcium carbonate,
lemon juice and sugar
M.
SPIRO,
Y. Y.
CHONG
&
D.
JAGANYI (UK)
299
Nutrient composition of kopyor coconuts
(Cocos
nucífera L.)
U. SANTOSO
(Indonesia),
K. KUBO, T. OTA, T. TADOKORO
&
A. MAEKAWA (Japan)
305
Extraction and fractionation of insoluble fiber from five fiber sources
S. S. CLAYE, A. IDOURAINE
&
С
W.
WEBER (USA)
311
Trial of ferrous
glycine
sulphate in the fortification of common salt with iron
S. RANGANATHAN, K. V. LAKSHMI
&
V. REDDY (India)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
317
Alkali-assisted extraction of proteins from meat and bone residues of harp seal {Phoca groenlandica)
F. SHAHIDI
&
J. SYNOWIECKI (Canada)
323
An investigation into the determination of oxalic acid in vegetables by capillary electrophoresis
M. TREVASKIS
&
V. C. TRENERRY
(Australia)
331
Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and
electrochemical measurement of oxygen consumption
H. L. MADSEN, B. R. NIELSEN, G.
BERTELSEN &
L. H. SKIBSTED
(Denmark)
339
The determination of nitrite and nitrate in foods by capillary ion electrophoresis
P. A. MARSHALL
&
V.
С
TRENERRY (Australia)
347
Bibliography of analytical, nutritional and clinical methods
357
Book reviews
Number
3
GENERAL PAPERS
359
Sex-linked differences in fatty acid composition of rainbow trout (Oncorhynchus mykiss) liver oil
M. T.
SATUÉ
&
M. C.
LÓPEZ
(Spain)
365
Interaction of oxalic acid with divalent metals
—
calcium, magnesium and zinc
—
during the cooking of cowpea
(
Vigna unguiculata)
0.
O. P. FABOYA
&
U. U. AKU (Nigeria)
371
Combining ability and reciprocal effects for physico-chemical grain quality characteristics in maize
J. E. ALIKA
&
J.
O. OJ0MO
(Nigeria)
377
Indigenous fermentation and soy fortification: effects on protein quality and carbohydrate digestibility of a
traditional Ghanaian corn meal
K.
ADDO,
S. LYKINS
&
С.
COTTON (USA)
381
Effect of germination on protein fractions of corn cultivars
Z. S.
ABDEL
MOUEIUM, A. H. EL TINAY
&
A. W. H. ABDALLA
(Sudan)
385
Chemical composition and nutritional evaluation of an underexploited legume, Acacia
nilotica
(L.)
Del.
P. SIDDHURAJU, K. VIJAYAKUMARI
&
K. JANARDHANAN
(India)
Contents
of Volumes
55-57 599
393
Changes in protein-protein and protein-polysaccharide interactions induced by high pressure
V. B. GALAZKA, I. G. SUMNER
&
D. A.
LEDWARD
(UK)
399
Preservation factors and processing effects on anthocyanin pigments in plums
P. WESCHE-EBELING,
A. ARGAÍZ-JAMET, L. G.
HERNÁNDEZ-PORRAS
&
A. LÓPEZ-MALO
(Mexico)
405
Changes
in fatty acid, simple sugar, and oligosaccharide content of cowpea
(
Vigna
unguiculata) flour as a
result of soaking, boiling, and fermentation with Rhizopus microsporus
var. oligosporus
W. PRINYAWIWATKUL, L. R. BEUCHAT, K. H. MCWATTERS
&
R. D.
PHILLIPS (USA)
415
Low temperature organic phase biocatalysis using cold-adapted
lipase
from psych rotrophic Pseudomonas P38
S. TAN, R. K. OWUSU APENTEN
&
J.
KNAPP
(UK)
419
Must
oxygénation
together with glutathione addition in the oxidation of white wine
V. VAIMAKIS
&
I.
G. ROUSSIS
(Greece)
423
Fluorescence associated with
Maillard
reaction in milk and milk-resembling systems
F. J. MORALES,
С
ROMERO
&
S.
JIMÉNEZ-PÉREZ
(Spain)
429
Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage
J. A. MELENDO,
J. A. BELTRÁN,
I. JAIME, R.
SANCHO
&
P.
RONCALES
(Spain)
435
Preparation of hydrolysates from bovine red blood cells and their debittering following
plastein
reaction
J. SYNOWIECKI (Poland, Canada), R.
JAGIE-Ł.KA
(Poland)
& F. SHAHIDI
(Canada)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
441
Multivariate statistical analysis of two-dimensional NMR data to differentiate grapevine cultivars and clones
L. FORVEILLE, J. VERCAUTEREN
&
D.
N.
RUTLEDGE (France)
451
Isolation and fatty acid analysis of neutral and polar lipids of the food bacterium
Listeria
monocytogenes
S. K. MASTRONICOLIS (USA, Greece), J. B. GERMAN
&
G. M. SMITH (Greece)
457
An improved method for the recovery of petroleum hydrocarbons from fish muscle tissue
A.
ISIGIGÜR,
H.
HERAS
&
R. G. ACKMAN
(Canada)
463 Evaluation
of the colouring strength of saffron spice by UV-Vis spectrometry
O. ORFANOU
&
M. TSIMIDOU
(Greece)
471
Bibliography of analytical, nutritional and clinical methods
481
Book reviews
Number
4
GENERAL PAPERS
483
Aqueous extraction of solubles from oranges: a kinetic study
С
CHAMBERS, K. EXAUDI-LARSEN
&
W. E. PRICE (Australia)
487
Characteristic levels of some pesticides and heavy metals in imported fish
A. A. K. ABOU-ARAB, A. M. AYESH, H. A. AMRA
&
K. NAGUIB
(Egypt)
493
Technological and nutritional aspects in hyperproteic bread prepared with the addition of sunflower meal
С
DELLA GATTA
&
A. R.
PIERGIOVANNI
(Italy)
497
Stability of carotenoids and vitamin A during storage of carrot juice
H. E. CHEN, H. Y. PENG
&
B. H.
CHEN (Taiwan)
505
Regenerated and denatured peroxidase as potential
lipid
oxidation catalysts
J. B. ADAMS, A. HARVEY
&
C. E. DEMPSEY
(UK)
515
Lipase
from neon flying squid hepatopancreas: purification and properties
SUKARNO, K. TAKAHASHI, M. HATANO
&
Y. SAKURAI (Japan)
523
Effects of emulsifiers on farinograph and extensograph measurements
L. STAMPFLI, B. NERSTEN
&
E. L. MOLTEBERG (Norway)
531
Xylitol from wood: study of some operational strategies
J.
С
PARAJÓ,
H.
DOMÍNGUEZ
&
J. M.
DOMÍNGUEZ
(Spain)
537
ESR
spectroscopic studies on free radical quenching action of finger millet
{Eleusine coracana)
G. SRIPRIYA, K. CHANDRASEKHARAN, V. S. MURTY &T. S. CHANDRA (India)
600 Contents
of Volumes
55-57
541
Extrusion of tarhana: effect of operating variables on starch gelatinization
S. IBANOGLU, P. AINSWORTH
&
G. D. HAYES (UK)
545
Thermal and freeze-thaw properties of starch of chickpea {Cicer arietinum)
A.
REGE &J.S.
PAI
(India)
549
Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses
manufactured with extracts from flowers of Cynara cardunculus
M. J.
SOUSA
& F.
X. MALCATA (Portugal)
557
Chemical composition of
Padrón
peppers (Capsicum annuum L.) grown in
Galicia (N.W.
Spain)
J. LÓPEZ-HERNÁNDEZ, M. J.
ORUÑA-CONCHA, J. SIMAL-LOZANO,
M. E.
VÁZQUEZ-BLANCO
&
M. J.
GONZÁLEZ-CASTRO
(Spain)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
561
Determination of Turkish-type fermented sausage colour by a reflectance method
A. ÜREN
&
D. BABAYIGIT
(Turkey)
569
Validation of a gas-chromatographic method for volatile
amine
determination in fish samples
M. T. VECIANA-NOGUES, M. S. ALBALA-HURTADO, M.
IZQUIERDO-PULIDO
&
M. C.
VIDAL-CAROU (Spain)
575
High performance liquid
Chromatographie
analysis of lactose-hydrolysed milk
H. E.
INDYK,
M. J.
EDWARDS
&
D. C.
WOOLLARD (New Zealand)
581
Bibliography of analytical, nutritional and clinical methods
587
Book reviews
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV011202383 |
| classification_tum | CHE 507f |
| ctrlnum | (OCoLC)164739537 (DE-599)BVBBV011202383 |
| discipline | Chemie |
| format | Conference Proceeding Book |
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| genre | (DE-588)1071861417 Konferenzschrift 1995 Lahti gnd-content |
| genre_facet | Konferenzschrift 1995 Lahti |
| id | DE-604.BV011202383 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:05:42Z |
| institution | BVB |
| institution_GND | (DE-588)5190795-1 |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007513439 |
| oclc_num | 164739537 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-12 |
| owner_facet | DE-M49 DE-BY-TUM DE-12 |
| physical | 600 S. Ill., graph. Darst. |
| publishDate | 1996 |
| publishDateSearch | 1996 |
| publishDateSort | 1996 |
| publisher | Elsevier Science |
| record_format | marc |
| series2 | Food chemistry |
| spelling | Food Composition research the broader context ed. by P. M. Finglas. The Second International Food Data Base Conference 28 - 30 August, 1995, Lahti, Finland London Elsevier Science 1996 600 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food chemistry 57 Einzelaufnahme eines Zeitschr.-Heftes Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd rswk-swf Zusammensetzung (DE-588)4191159-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 Lahti gnd-content Lebensmittel (DE-588)4034870-2 s Zusammensetzung (DE-588)4191159-3 s DE-604 Lebensmittelinhaltsstoff (DE-588)4123619-1 s Finglas, P. M. Sonstige oth International Food Data-Base Conference 2 1995 Lahti Sonstige (DE-588)5190795-1 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007513439&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food Composition research the broader context Lebensmittel (DE-588)4034870-2 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Zusammensetzung (DE-588)4191159-3 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4123619-1 (DE-588)4191159-3 (DE-588)1071861417 |
| title | Food Composition research the broader context |
| title_auth | Food Composition research the broader context |
| title_exact_search | Food Composition research the broader context |
| title_full | Food Composition research the broader context ed. by P. M. Finglas. The Second International Food Data Base Conference 28 - 30 August, 1995, Lahti, Finland |
| title_fullStr | Food Composition research the broader context ed. by P. M. Finglas. The Second International Food Data Base Conference 28 - 30 August, 1995, Lahti, Finland |
| title_full_unstemmed | Food Composition research the broader context ed. by P. M. Finglas. The Second International Food Data Base Conference 28 - 30 August, 1995, Lahti, Finland |
| title_short | Food Composition research |
| title_sort | food composition research the broader context |
| title_sub | the broader context |
| topic | Lebensmittel (DE-588)4034870-2 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Zusammensetzung (DE-588)4191159-3 gnd |
| topic_facet | Lebensmittel Lebensmittelinhaltsstoff Zusammensetzung Konferenzschrift 1995 Lahti |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007513439&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT finglaspm foodcompositionresearchthebroadercontext AT internationalfooddatabaseconferencelahti foodcompositionresearchthebroadercontext |