On the role of ingredients as sources of key aroma compounds in crumb chocolate:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Garching
Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA)
2005
|
| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Beschreibung: | Zugl.: München, Techn. Univ., Diss., 2005 |
| Beschreibung: | V, 166, 27 S. Ill., graph. Darst. |
| ISBN: | 3938896019 |
Internformat
MARC
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| 100 | 1 | |a Schmitt, Rainer |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a On the role of ingredients as sources of key aroma compounds in crumb chocolate |c Rainer Schmitt |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Garching |b Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |c 2005 | |
| 300 | |a V, 166, 27 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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Datensatz im Suchindex
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|---|---|
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| author | Schmitt, Rainer |
| author_facet | Schmitt, Rainer |
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| author_sort | Schmitt, Rainer |
| author_variant | r s rs |
| building | Verbundindex |
| bvnumber | BV021273972 |
| classification_tum | CHE 513d CHE 536d CHE 505d CHE 510d |
| ctrlnum | (OCoLC)162324285 (DE-599)BVBBV021273972 |
| dewey-full | 664.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5 |
| dewey-search | 664.5 |
| dewey-sort | 3664.5 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| discipline_str_mv | Chemie / Pharmazie Chemie |
| edition | 1. Aufl. |
| format | Book |
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| genre_facet | Hochschulschrift |
| id | DE-604.BV021273972 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:45:23Z |
| indexdate | 2024-07-09T20:34:25Z |
| institution | BVB |
| isbn | 3938896019 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014595057 |
| oclc_num | 162324285 |
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| physical | V, 166, 27 S. Ill., graph. Darst. |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |
| record_format | marc |
| spelling | Schmitt, Rainer Verfasser aut On the role of ingredients as sources of key aroma compounds in crumb chocolate Rainer Schmitt 1. Aufl. Garching Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) 2005 V, 166, 27 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Zugl.: München, Techn. Univ., Diss., 2005 Aromastoff (DE-588)4130237-0 gnd rswk-swf Schokoladenherstellung (DE-588)4235651-9 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Schokoladenherstellung (DE-588)4235651-9 s Aromastoff (DE-588)4130237-0 s DE-604 |
| spellingShingle | Schmitt, Rainer On the role of ingredients as sources of key aroma compounds in crumb chocolate Aromastoff (DE-588)4130237-0 gnd Schokoladenherstellung (DE-588)4235651-9 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4235651-9 (DE-588)4113937-9 |
| title | On the role of ingredients as sources of key aroma compounds in crumb chocolate |
| title_auth | On the role of ingredients as sources of key aroma compounds in crumb chocolate |
| title_exact_search | On the role of ingredients as sources of key aroma compounds in crumb chocolate |
| title_exact_search_txtP | On the role of ingredients as sources of key aroma compounds in crumb chocolate |
| title_full | On the role of ingredients as sources of key aroma compounds in crumb chocolate Rainer Schmitt |
| title_fullStr | On the role of ingredients as sources of key aroma compounds in crumb chocolate Rainer Schmitt |
| title_full_unstemmed | On the role of ingredients as sources of key aroma compounds in crumb chocolate Rainer Schmitt |
| title_short | On the role of ingredients as sources of key aroma compounds in crumb chocolate |
| title_sort | on the role of ingredients as sources of key aroma compounds in crumb chocolate |
| topic | Aromastoff (DE-588)4130237-0 gnd Schokoladenherstellung (DE-588)4235651-9 gnd |
| topic_facet | Aromastoff Schokoladenherstellung Hochschulschrift |
| work_keys_str_mv | AT schmittrainer ontheroleofingredientsassourcesofkeyaromacompoundsincrumbchocolate |