Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas:
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: | 185 S. graph. Darst. |
| ISBN: | 3938896000 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV021291827 | ||
| 003 | DE-604 | ||
| 005 | 20060609 | ||
| 007 | t | ||
| 008 | 060113s2005 d||| m||| 00||| eng d | ||
| 020 | |a 3938896000 |9 3-938896-00-0 | ||
| 035 | |a (OCoLC)162324293 | ||
| 035 | |a (DE-599)BVBBV021291827 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-91 |a DE-12 |a DE-19 | ||
| 082 | 0 | |a 664.92 |2 22//ger | |
| 084 | |a CHE 532d |2 stub | ||
| 084 | |a CHE 527d |2 stub | ||
| 084 | |a CHE 513d |2 stub | ||
| 084 | |a CHE 505d |2 stub | ||
| 100 | 1 | |a Christlbauer, Monika |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |c Monika Christlbauer |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Garching |b Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |c 2005 | |
| 300 | |a 185 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Zugl.: München, Techn. Univ., Diss., 2005 | ||
| 650 | 0 | 7 | |a Aromastoff |0 (DE-588)4130237-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Gemüse |0 (DE-588)4020069-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Rindfleisch |0 (DE-588)4124065-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Schweinefleisch |0 (DE-588)4053849-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Braten |g Speise |0 (DE-588)4136285-8 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 0 | 1 | |a Rindfleisch |0 (DE-588)4124065-0 |D s |
| 689 | 0 | 2 | |a Gemüse |0 (DE-588)4020069-3 |D s |
| 689 | 0 | 3 | |a Braten |g Speise |0 (DE-588)4136285-8 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 1 | 1 | |a Schweinefleisch |0 (DE-588)4053849-7 |D s |
| 689 | 1 | 2 | |a Gemüse |0 (DE-588)4020069-3 |D s |
| 689 | 1 | 3 | |a Braten |g Speise |0 (DE-588)4136285-8 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014612671 | ||
Datensatz im Suchindex
| _version_ | 1804135084565987328 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Christlbauer, Monika |
| author_facet | Christlbauer, Monika |
| author_role | aut |
| author_sort | Christlbauer, Monika |
| author_variant | m c mc |
| building | Verbundindex |
| bvnumber | BV021291827 |
| classification_tum | CHE 532d CHE 527d CHE 513d CHE 505d |
| ctrlnum | (OCoLC)162324293 (DE-599)BVBBV021291827 |
| dewey-full | 664.92 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.92 |
| dewey-search | 664.92 |
| dewey-sort | 3664.92 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| discipline_str_mv | Chemie / Pharmazie Chemie |
| edition | 1. Aufl. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01903nam a2200529 c 4500</leader><controlfield tag="001">BV021291827</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20060609 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">060113s2005 d||| m||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">3938896000</subfield><subfield code="9">3-938896-00-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)162324293</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV021291827</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-91</subfield><subfield code="a">DE-12</subfield><subfield code="a">DE-19</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.92</subfield><subfield code="2">22//ger</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 532d</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 527d</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 513d</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 505d</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Christlbauer, Monika</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas</subfield><subfield code="c">Monika Christlbauer</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. Aufl.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Garching</subfield><subfield code="b">Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA)</subfield><subfield code="c">2005</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">185 S.</subfield><subfield code="b">graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Zugl.: München, Techn. Univ., Diss., 2005</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Aromastoff</subfield><subfield code="0">(DE-588)4130237-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Gemüse</subfield><subfield code="0">(DE-588)4020069-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Rindfleisch</subfield><subfield code="0">(DE-588)4124065-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Schweinefleisch</subfield><subfield code="0">(DE-588)4053849-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Braten</subfield><subfield code="g">Speise</subfield><subfield code="0">(DE-588)4136285-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4113937-9</subfield><subfield code="a">Hochschulschrift</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Aromastoff</subfield><subfield code="0">(DE-588)4130237-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Rindfleisch</subfield><subfield code="0">(DE-588)4124065-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Gemüse</subfield><subfield code="0">(DE-588)4020069-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Braten</subfield><subfield code="g">Speise</subfield><subfield code="0">(DE-588)4136285-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Aromastoff</subfield><subfield code="0">(DE-588)4130237-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Schweinefleisch</subfield><subfield code="0">(DE-588)4053849-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="2"><subfield code="a">Gemüse</subfield><subfield code="0">(DE-588)4020069-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="3"><subfield code="a">Braten</subfield><subfield code="g">Speise</subfield><subfield code="0">(DE-588)4136285-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-014612671</subfield></datafield></record></collection> |
| genre | (DE-588)4113937-9 Hochschulschrift gnd-content |
| genre_facet | Hochschulschrift |
| id | DE-604.BV021291827 |
| illustrated | Illustrated |
| index_date | 2024-07-02T13:50:01Z |
| indexdate | 2024-07-09T20:34:53Z |
| institution | BVB |
| isbn | 3938896000 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014612671 |
| oclc_num | 162324293 |
| open_access_boolean | |
| owner | DE-91 DE-BY-TUM DE-12 DE-19 DE-BY-UBM |
| owner_facet | DE-91 DE-BY-TUM DE-12 DE-19 DE-BY-UBM |
| physical | 185 S. graph. Darst. |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |
| record_format | marc |
| spelling | Christlbauer, Monika Verfasser aut Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer 1. Aufl. Garching Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) 2005 185 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Zugl.: München, Techn. Univ., Diss., 2005 Aromastoff (DE-588)4130237-0 gnd rswk-swf Gemüse (DE-588)4020069-3 gnd rswk-swf Rindfleisch (DE-588)4124065-0 gnd rswk-swf Schweinefleisch (DE-588)4053849-7 gnd rswk-swf Braten Speise (DE-588)4136285-8 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Aromastoff (DE-588)4130237-0 s Rindfleisch (DE-588)4124065-0 s Gemüse (DE-588)4020069-3 s Braten Speise (DE-588)4136285-8 s DE-604 Schweinefleisch (DE-588)4053849-7 s b DE-604 |
| spellingShingle | Christlbauer, Monika Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Aromastoff (DE-588)4130237-0 gnd Gemüse (DE-588)4020069-3 gnd Rindfleisch (DE-588)4124065-0 gnd Schweinefleisch (DE-588)4053849-7 gnd Braten Speise (DE-588)4136285-8 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4020069-3 (DE-588)4124065-0 (DE-588)4053849-7 (DE-588)4136285-8 (DE-588)4113937-9 |
| title | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_auth | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_exact_search | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_exact_search_txtP | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_full | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_fullStr | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_full_unstemmed | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_short | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_sort | aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| topic | Aromastoff (DE-588)4130237-0 gnd Gemüse (DE-588)4020069-3 gnd Rindfleisch (DE-588)4124065-0 gnd Schweinefleisch (DE-588)4053849-7 gnd Braten Speise (DE-588)4136285-8 gnd |
| topic_facet | Aromastoff Gemüse Rindfleisch Schweinefleisch Braten Speise Hochschulschrift |
| work_keys_str_mv | AT christlbauermonika aromacompoundsofprocessedvegetablesasmodifiersoffreshlypreparedbeefandporkgravyaromas |