Key aroma active compounds in raw onions: changes during pasteurization and storage in oil
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Garching
Verl. Dt. Forschungsanst. für Lebensmittelchemie
2006
|
| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Beschreibung: | 144 S. Ill., graph. Darst. 21 cm |
| ISBN: | 393889606X |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV021838023 | ||
| 003 | DE-604 | ||
| 005 | 20071024 | ||
| 007 | t | ||
| 008 | 061204s2006 ad|| m||| 00||| eng d | ||
| 020 | |a 393889606X |c kart. |9 3-938896-06-X | ||
| 035 | |a (OCoLC)162239639 | ||
| 035 | |a (DE-599)BVBBV021838023 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-91 |a DE-19 | ||
| 082 | 0 | |a 664.07 |2 22//ger | |
| 084 | |a CHE 532d |2 stub | ||
| 084 | |a CHE 513d |2 stub | ||
| 100 | 1 | |a Ayverdi, Yasemin Nadya |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Key aroma active compounds in raw onions |b changes during pasteurization and storage in oil |c Yasemin Nadya Ayverdi |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Garching |b Verl. Dt. Forschungsanst. für Lebensmittelchemie |c 2006 | |
| 300 | |a 144 S. |b Ill., graph. Darst. |c 21 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 502 | |a Zugl.: München, Techn. Univ., Diss., 2006 | ||
| 650 | 0 | 7 | |a Pflanzenöl |0 (DE-588)4174068-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lagerung |0 (DE-588)4354980-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Pasteurisieren |0 (DE-588)4236993-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Aromastoff |0 (DE-588)4130237-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Küchenzwiebel |0 (DE-588)4073850-4 |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 Küchenzwiebel |0 (DE-588)4073850-4 |D s |
| 689 | 0 | 2 | |a Pasteurisieren |0 (DE-588)4236993-9 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 1 | 1 | |a Küchenzwiebel |0 (DE-588)4073850-4 |D s |
| 689 | 1 | 2 | |a Pflanzenöl |0 (DE-588)4174068-3 |D s |
| 689 | 1 | 3 | |a Lagerung |0 (DE-588)4354980-9 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-015049916 | ||
Datensatz im Suchindex
| _version_ | 1804135771186135040 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Ayverdi, Yasemin Nadya |
| author_facet | Ayverdi, Yasemin Nadya |
| author_role | aut |
| author_sort | Ayverdi, Yasemin Nadya |
| author_variant | y n a yn yna |
| building | Verbundindex |
| bvnumber | BV021838023 |
| classification_tum | CHE 532d CHE 513d |
| ctrlnum | (OCoLC)162239639 (DE-599)BVBBV021838023 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| discipline_str_mv | Chemie / Pharmazie Chemie |
| edition | 1. Aufl. |
| format | Thesis Book |
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| illustrated | Illustrated |
| index_date | 2024-07-02T15:59:24Z |
| indexdate | 2024-07-09T20:45:48Z |
| institution | BVB |
| isbn | 393889606X |
| language | English |
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| physical | 144 S. Ill., graph. Darst. 21 cm |
| publishDate | 2006 |
| publishDateSearch | 2006 |
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| publisher | Verl. Dt. Forschungsanst. für Lebensmittelchemie |
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| spelling | Ayverdi, Yasemin Nadya Verfasser aut Key aroma active compounds in raw onions changes during pasteurization and storage in oil Yasemin Nadya Ayverdi 1. Aufl. Garching Verl. Dt. Forschungsanst. für Lebensmittelchemie 2006 144 S. Ill., graph. Darst. 21 cm txt rdacontent n rdamedia nc rdacarrier Zugl.: München, Techn. Univ., Diss., 2006 Pflanzenöl (DE-588)4174068-3 gnd rswk-swf Lagerung (DE-588)4354980-9 gnd rswk-swf Pasteurisieren (DE-588)4236993-9 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Küchenzwiebel (DE-588)4073850-4 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Aromastoff (DE-588)4130237-0 s Küchenzwiebel (DE-588)4073850-4 s Pasteurisieren (DE-588)4236993-9 s DE-604 Pflanzenöl (DE-588)4174068-3 s Lagerung (DE-588)4354980-9 s b DE-604 |
| spellingShingle | Ayverdi, Yasemin Nadya Key aroma active compounds in raw onions changes during pasteurization and storage in oil Pflanzenöl (DE-588)4174068-3 gnd Lagerung (DE-588)4354980-9 gnd Pasteurisieren (DE-588)4236993-9 gnd Aromastoff (DE-588)4130237-0 gnd Küchenzwiebel (DE-588)4073850-4 gnd |
| subject_GND | (DE-588)4174068-3 (DE-588)4354980-9 (DE-588)4236993-9 (DE-588)4130237-0 (DE-588)4073850-4 (DE-588)4113937-9 |
| title | Key aroma active compounds in raw onions changes during pasteurization and storage in oil |
| title_auth | Key aroma active compounds in raw onions changes during pasteurization and storage in oil |
| title_exact_search | Key aroma active compounds in raw onions changes during pasteurization and storage in oil |
| title_exact_search_txtP | Key aroma active compounds in raw onions changes during pasteurization and storage in oil |
| title_full | Key aroma active compounds in raw onions changes during pasteurization and storage in oil Yasemin Nadya Ayverdi |
| title_fullStr | Key aroma active compounds in raw onions changes during pasteurization and storage in oil Yasemin Nadya Ayverdi |
| title_full_unstemmed | Key aroma active compounds in raw onions changes during pasteurization and storage in oil Yasemin Nadya Ayverdi |
| title_short | Key aroma active compounds in raw onions |
| title_sort | key aroma active compounds in raw onions changes during pasteurization and storage in oil |
| title_sub | changes during pasteurization and storage in oil |
| topic | Pflanzenöl (DE-588)4174068-3 gnd Lagerung (DE-588)4354980-9 gnd Pasteurisieren (DE-588)4236993-9 gnd Aromastoff (DE-588)4130237-0 gnd Küchenzwiebel (DE-588)4073850-4 gnd |
| topic_facet | Pflanzenöl Lagerung Pasteurisieren Aromastoff Küchenzwiebel Hochschulschrift |
| work_keys_str_mv | AT ayverdiyaseminnadya keyaromaactivecompoundsinrawonionschangesduringpasteurizationandstorageinoil |